Kim Se-han et al.: High-end Western cuisine

Part 1 dealt with the chef's posture, personal hygiene, Western style cooking, cooking skills, herbs and spices as a theory for understanding and preparing Western dishes effectively, and explained them so that anyone can understand them. Part 2 is the real part of Western cooking, and we've introduced it into a different course-by-chron-size order. Part 3 dealt with the sauces of Western cooking. This is a simple explanation of the type of source that we used in the real world and how to make it. Part 4 has written a technical term that students and professionals in Western cooking think is essential.

Korean title: 고급 서양조리

Korean author: 김세한 외

Korean publisher: 백산출판사

ISBN-13: 9791165671624