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227859

Ануфриев В., Кириллова Г., Кикнадзе Н.

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The cook's library is issued to help the cook in his practical work in production, to improve his skills.
The first section of this publication describes the technology for preparing various sauces (121 items) and provides some information about the chef's workplace, in addition, the rational use of raw materials is briefly described.
The second section of the book is devoted to the proper use of various spices and seasonings.
The recipes contain the norms for investing products (net weight) in grams per serving.
These norms mainly correspond to the norms (net weight) specified in the "Collection of recipes for dishes and culinary products for public catering establishments" (Gostorgizdat, 1955). However, in some recipes, to improve and diversify the taste of dishes, the culinary masters who are the authors of this book provide for an additional tab of raw materials.

Data sheet

Publisher Государственное издательство торговой литературы
Format уменьшенный
Publication date 1956
Number of Pages 192
Book series Библиотека повара
Bookbinding Hardcover
Language Russian
Small temporary spots yes
yellowed pages yes
noticeable cover scuffs yes

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