Encyclopedia of professional cooking : food, cookery & beverages / by Encyclopedia of professional cooking..
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| Language: | English |
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New Delhi, India : Global Media, c2008..
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| Edition: | Volume 1-12. |
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| Item Description: | Cd-Rom (Windows 95/98/ME/2000/NT/XP/Vista) 16 MB RAM or greater. CD-ROM Drive 4x or greater Pentium PC or higher. 50 MB available HD space. 256 colour VGA monitor or greater. Volume 1 : Title - Food, cookery & beverages. Volume 2 : Title - Bread and bread making, biscuits, breakfast cakes and shortcakes & cereals. Volume 3 : Title - Soups, soups without stock & soup garnishings and force-meats. Volume 4 : Title - Eggs, fish, beef, veal & lamb and mutton. Volume 5 : Title - Sweetbreads, pork, poultry and game & fish and meat sauces. Volume 6 : Title - Vegetables, potatoes, salads and salad dressings & entrees. Volume 7 : Title - Hot puddings and frozen desserts. Volume 8 : Title - Pastry, pies and pastry desserts. Volume 9 : Title - Gingerbreads, cake, cake fillings and frostings & fancy cakes and confections. Volume 10 : Title - Sandwiches and canapes, recipes for the chafing-dish & fruits-fresh and cooked. Volume 11 : Title - Jeliies, jams, and marmalades, canning & drying of fruits and vegetables. Volume 12 : Title - Helpful hints for the housekeeper combinations for serving & food values. |
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| Physical Description: | 1 Cd-Rom. |
| ISBN: | 9788189940966 |