Equipping international
1978
Rainey, Carolyn
Abstract: The cooking utensils and some typical cooking methods illustrate the variety of food preparation to be found in China, France, and India. The Chinese cook food quickly over small wood fries in a brazier. Tools often are made of bamboo. Other characteristic implements are the cleaver and chopping block, wok, earthware slow cooker and smoker. French cooking terms and equipment for preparing many dishes are described: casserole, souffle, pate, flan ring, fish poacher and hors d'oerve, to mention a few. Indian cooking features mortar and pestle, skewers and bowls of brass, copper and earthenware. Kitchens are usually simple, but kept spotlessly clean. No one enters with shoes on. Instructions for using and maintaining all the equipment are included.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
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