2
01 - Chapter I pt 1: Fonds de Cuisine
3
02 - Chapter I pt 2: Fonds de Cuisine
4
03 - Chapter II: The Leading Warm Sauces
5
04 - Chapter III Part 1:The Small Compound Sauces
6
05 - Chapter III pt 2: The Small Compound Sauces
7
06 - Chapter IV: Cold Sauces and Compound Butters
8
07 - Chapter V: Savoury Jellies or Aspics
9
08 - Chapter VI: The Court-Bouillons and the Marinades
10
09 - Chapter VII pt 1: Elementary Preparations
11
10 - Chapter VII pt 2: Elementary Preparations
12
11 - Chapter VIII: The Various Garnishes for Soups
13
12 - Chapter IX: Garnishing Preparations for Relevees and Entrees
14
13 - Chapter X pt 1: Leading Culinary Operations
15
14 - Chapter X pt 2: Leading Culinary Operations
16
15 - Chapter X pt 3: Leading Culinary Operations
17
16 - Chapter X pt 4: Leading Culinary Operations
18
17 - Chapter X pt 5: Leading Culinary Operations
19
18 - Chapter X pt 6: Leading Culinary Operations
Thể loại: Sách nói
Nhà xuất bản: librivox.org
Ngày cập nhật: 24/11/2024
