Kim Dong-seop: Western Cooking Theory and Practice

This textbook deals with a lot of different fields of theory that should be done before we treat Western food. We've talked about the process of the Western food from the beginning to the present food, the historical process of cooking, the way we do kitchens, hygiene, menu management, cooking, theories and realots about how to cook each food. And the pasta and cheese, herbs and Spies that are now a lot of food, are considered to be a constant part of the future, and they've dealt with the basics of food management, the specific parts of meat, and so forth.

Korean title: 서양조리 이론 및 실무

Korean author: 김동섭

Korean publisher: 백산출판사

ISBN-13: 9791165670535