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Description edit
Europe's most authoritative culinary reference comes to the New World A sound and comprehensive knowledge of cooking theory and technique is as essential to a great cook as a full complement of well-made kitchen tools. Based on the European culinary classic, Lehrbuch der Küche,... read more
Ridiculously Simplified Synopsis edit
First Sentence edit
Peel and chop shallots; saute in 1 oz (30 g) butter, and let cool.
Authors & Contributors edit
Classification edit
- Library of Congress: Add the Library of Congress Classification.
- Dewey: 641.5
Subjects edit
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