Caridad, Nathalie A.  <br/><br/>
Classical French cuisine / 
Nathalie A. Caridad. 
 - 92 pages ;  27 cm.  
<br/><br/>Includes bibliographical references. 
<br/><br/>Chapter<br/>1 Introduction to Classical French Cuisine<br/>2 French Cooking Techniques and Principles<br/>3 French Mother Sauces<br/>4 Soups and Starters<br/>5 Meat and Poultry Dishes<br/>6 Fish and Shellfish Dishes<br/>7 Vegetables and Side<br/>8 Eggs and Dairy Dishes<br/>9 Pastries and Desserts<br/>10 French Breads<br/>11 Regional French Cuisine<br/>12 Wine and Beverage Pairings<br/><br/> 
<br/><br/> College of Business and Accountancy  Bachelor of Science in Hospitality Management 
<br/><br/><br/>In English 
<br/><br/><label>ISBN: </label>9786214780617 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery, French.
<br/><br/><label>Dewey Class. No.: </label>641.541 C19  / 2024