Basic Cookery
The Process Approach

By Daniel R. Stevenson
1991
ISBN: 0-7487-0421-3
266 p. illus.
$48.95 Paper

OUT OF PRINT

---

In line with recent developments in craft cookery courses, this book shows students how to develop skills and techniques applicable across the range of international cuisine. By focusing on the basic methods of cookery, students learn to recognize the principles and to act on them to form many new recipes. Contents include: Boiling; Poaching; Shallow-Frying; Microwave Cooking; Baking.

Return to main page of Trans-Atlantic Publications