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It is now easier than ever to use this culinary classic - the standard recipe reference that generations of cooks, restaurateurs and hotel managers have relied on for a foundation in the European cooking system. You will find an encyclopedic coverage of culinary dishes from appetisers through to desserts to preparing meals in the classic European tradition. This edition presents the combined knowledge of 60 Swiss culinary experts.
Eggs and Cheese.
Fish and Shellfish.
Poultry and Game.
Potatoes, Pasta, Rice, and Grains.