Screen Library厨艺的常识：理论、方法与实践 = Ruhlman's twenty：the ideas and techniques that will make you a better cook
Saved in:
| Main Authors: | |
|---|---|
| Group Author: | ; |
| Published: |
江西人民出版社
|
| Publisher Address: | 南昌 |
| Publication Dates: | 2017 |
| Literature type: | Book |
| Language: | Chinese |
| Subjects: | |
| Carrier Form: | 367页: 彩照 ; 24cm |
| ISBN: | 978-7-210-09286-5 |
| Index Number: | TS972 |
| CLC: | TS972.11 |
| Call Number: | TS972.11/2626 |
| Contents: | 本书作者迈克尔·鲁尔曼是美国最受关注的美食作家之一，他从自己十多年的美食写作历程和与世界顶级厨师的合作中汲取经验，融会贯通，化繁为简，将烹饪的基础整理成20个要点，并以120道经典食谱和300张精彩图片展现这20个核心技法和原则。 |