Het beste uit de Zee - Deel 3

Simple gastronomy. This expert series makes high level cooking accessible to everyone. Every volume in this series hands out a wealth of knowledge on one specific theme. Step by step they lay the foundations for a well-grounded kitchen. This first part deals with the basic cooking techniques. From the perfect cutting of vegetables to the most complex preparations of potatoes, rice and pasta, covered in delicious, matching sauces: everything is extensively explained through text and images.
24 dishes clearly illustrate the different techniques, while the necessary kitchen appliances are illustrated and explained in the introduction. As added bonus the reader will find a list with specialist terms at the back of the book, which will make the rich kitchen jargon more easily to digest. A complete gastronomic package of brilliant basics for every day, thoroughly explained by the experienced team at Hotelschool Spermalie. A timeless standard work.

Simple gastronomy. This expert series makes high level cooking accessible to everyone. Every volume in this series hands out a wealth of knowledge on one specific theme. Step by step they lay the foundations for a well-grounded kitchen. This first part deals with the basic cooking techniques. From the perfect cutting of vegetables to the most complex preparations of potatoes, rice and pasta, covered in delicious, matching sauces: everything is extensively explained through text and images.
24 dishes clearly illustrate the different techniques, while the necessary kitchen appliances are illustrated and explained in the introduction. As added bonus the reader will find a list with specialist terms at the back of the book, which will make the rich kitchen jargon more easily to digest. A complete gastronomic package of brilliant basics for every day, thoroughly explained by the experienced team at Hotelschool Spermalie. A timeless standard work.