| Record Type: |
Language materials, printed
: monographic
|
| Paralel Title: |
The Principles and Practices of Food Preparations |
| Title Information: |
理論與實務 |
| Author: |
李錦楓, |
| Secondary Intellectual Responsibility: |
林志芳, |
| Place of Publication: |
臺北市 |
| Published: |
揚智文化; |
| Year of Publication: |
民93[2004] |
| Edition: |
初版 |
| Description: |
[7], 383面圖, 表 : 24公分; |
| Subject: |
烹飪 - |
| Notes: |
附錄一: 豬肉與牛肉的部位名稱; 附錄二: 中國菜三十五種基本烹調法; 附錄三: 計量; 附錄四: 高湯的製法 |
| ISBN: |
9578186630 |