The newest collection of recipes for public catering establishments
Please sign in so that we can notify you about a reply
A collection of recipes and culinary products for catering facilities is developed by the Research Institute for Public Food. This collection includes sections: cold dishes, soups, potatoes, vegetables and mushroom dishes, crockery dishes, pasta dishes, egg meals, dishes from cottage cheese, dishes from fish, seafood and crayfish, meat and meat dishes , Agricultural Bird dishes, Pernata and rabbit, side dishes, sauces, sweet meals, drinks, cocktails, flour, Ukrainian national dishes. The publication was prepared taking into account the existing state and industry standards and is intended for public catering enterprises of all forms of ownership
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
- Category:Education & Teaching
ISBN:
ISBN:978-5-91503-209-4
No reviews found