Festijo, Billy T. <br/><br/>
Cookery /  
Billy T. Festijo, Leoncio F. Barlan Jr., and Richard M. Etrata. 
 - 95 pages :   illustrations ;   25 cm 
<br/><br/>Includes bibliographical references 
<br/><br/>Chapter 1 : Introduction to cookery Chapter 2 : Cooking methods Chapter 3 : Stocks, soups, and sauces Chapter 4 : Salad and dressing Chapter 5 : Appetizers and sandwiches Chapter 6 : Poultry fabrication and preparation Chapter 7 : Fish and shellfish cookery Chapter 8 : Meat cookery Chapter 9 : Egg, vegetables, and farinaceous dishes Chapter 10 : Desserts References 
<br/><br/><label>ISBN: </label>9786214780013 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery<br/>Culinary Arts<br/>Food Preparation<br/>Cooking Techniques<br/>Recipes and Cooking Methods
<br/><br/><label>LC Class. No.: </label>TX 651   / F47 2022