1930640
9780912333106
Opening with a clear and thorough primer on techniques such as sauteing, roasting, grilling, poaching, and steaming, this book streamlines the preparation process by simply numbering individual steps required. A nutritional analysis of each of the 90 dishes presented is provided in a handy table. 16 color photos.California Culinary Academy Staff is the author of 'Cooking at the Academy California Culinary Academy', published 1996 under ISBN 9780912333106 and ISBN 0912333103.
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