Screen Library烧菜掌勺一本通
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| Main Authors: | |
|---|---|
| Published: |
东南大学出版社
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| Publisher Address: | 南京 |
| Publication Dates: | 2014 |
| Literature type: | Book |
| Language: | Chinese |
| Series: |
家庭实用丛书 |
| Subjects: | |
| Carrier Form: | 162页: ; 24cm |
| ISBN: | 978-7-5641-4616-0 |
| Index Number: | TS972 |
| CLC: | TS972.11 |
| Call Number: | TS972.11/7244 |
| Contents: | 本书分热菜烹调技法篇、甜菜烹调技法篇和冷菜烹调技法篇三大部分，分别介绍了炒、爆、熘、炸、烹、煎、塌、焖、煨和浸等30300种烹调技法。同时，还分别介绍了各种烹调技法的菜谱实例。 |