French Cuisine: Theory and Practice by Shizuo Tsuji
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Product details
| Management number | 20595878 | Release Date | 2025/10/29 | List Price | $81.50 | Model Number | 20595878 | ||
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Revised French Cuisine: Theory and Practice
Author: Shizuo Tsuji
Revised First Edition Published in 1967
Chapter 1: Introduction to French Cuisine
Chapter 2: Masters of French Cuisine
Chapter 3: Potages (Soups)
Chapter 4: Sauces
Chapter 5: Basic Cooking Methods
Chapter 6: Salads
Chapter 7: Egg Dishes
Chapter 8: French Cheeses
Chapter 9: Appetizers
Chapter 10: Service
Chapter 11: Entremets (Side Dishes/Desserts)
Chapter 12: Spécialité française (French Specialties)
Chapter 13: Restaurants
Chapter 14: Fernand Point
Chapter 15: Walking Tour of French Food
Chapter 16: Quiche Lorraine
A book that can be called the first textbook of French cuisine in Japan.
| Category | Books > Nonfiction Books > Other Nonfiction Books |
|---|---|
| Size | N/A |
| Brand | None |
| Condition | Fair |
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