Рыбные блюда
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The book provides brief information about the features of the use of the most common types of fish for cooking hot dishes and cold snacks. Prescriptions and technology of cooking of various dishes and culinary products from boiled, assumed, fried, stewed and baked fish are presented . The book is intended as a manual for cooks of catering enterprises. It can be used by housewives.
LF/799389/R
Data sheet
- Name of the Author
- Л.А. Старостина
Р.В. Добросовестная - Language
- Russian
- Release date
- 1983
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The book provides brief information about the features of the use of the most common types of fish for cooking hot dishes and cold snacks. Prescriptions and tec...