000			01240nam a22002537a 4500
999			_c129438 _d129438
003			phtghnu
005			20240203095907.0
007			ta
008			240203b2024 ph ||||| |||| 00| 0 eng d
020			_a9786214780617 _q(paperback)
040			_beng _cHNU _erda
082			_223 _3Fil _a641.541 C19 _b2024
100			_aCaridad, Nathalie A.
245			_aClassical French cuisine / _cNathalie A. Caridad.
264			_aSta. Cruz, Manila : _bEDRIC Publishing House, _c©2024
300			_a92 pages ; _c27 cm.
504			_aIncludes bibliographical references.
505			_aChapter 1 Introduction to Classical French Cuisine 2 French Cooking Techniques and Principles 3 French Mother Sauces 4 Soups and Starters 5 Meat and Poultry Dishes 6 Fish and Shellfish Dishes 7 Vegetables and Side 8 Eggs and Dairy Dishes 9 Pastries and Desserts 10 French Breads 11 Regional French Cuisine 12 Wine and Beverage Pairings
521			_aCBA _bBachelor of Science in Hospitality Management
546			_aIn English
650			_aCookery, French.
942			_2ddc _cBK _h600-699