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All books by this authorJeon Hyeon-geun et al.

Jeon Hyeon-geun et al.: Basic Western Cooking

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Description

The change in awareness of the cook and the rise in income, as the trend toward seeking beauty by increasing interest in eating out, has led to more and more students trying to get on the road as a chef. And in the fourth industrial age, with the growth of the eating-in-a-doc, the increase in sales, automation, snacks and so on, the situation is that the water cook's load is narrowing. You have to be a chef in this reality, not just a recipe, but a cook who can deal with the future environment. This book is about learning the basics of Western cooking, and learning the theoretical parts of cooking, the basic menus of food preparation, and helping us get a cook. We've dealt with the whole-steal cooking, salad cooking, fish pastries, meat preparation, and so on in the process of guest boiling, basic sauce making, and soup cooking. And I was particularly interested in helping the testee who wanted to get the recipes and the five types of recipes for the new food industry, especially the most popular potato dish in Western cooking.

Korean title: 베이직 서양조리

Korean author: 전현근 외

Korean publisher: 지구문화

ISBN-13: 9788970068916

전현근 외: 베이직 서양조리

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