Encyclopedia of professional cooking : food, cookery & beverages / by Encyclopedia of professional cooking..

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