Kim Jeong-su et al.: Basic Western Cooking

This book described the characteristics of a modified food cook and an industrial engineer. It has allowed us to acquire the most important features of cooking terms, recipes, stock, sauces, soups, and so forth, making it easier to access Western food with the comments given in the language. The experience of a food - cook and industrial engineer - has been the basis of a new company of industrial workers, and has done everything possible to improve the use of real tests. So it will be very helpful to differentiate between existing books and get the food - cooks and industrials - and explore the advanced Western dishes that are needed on the ground.

Korean title: 기초서양조리

Korean author: 김정수 외

Korean publisher: 백산출판사

ISBN-13: 9791190323789