Phân tích tư tưởng của nhân dân qua đoạn thơ: Những người vợ nhớ chồng… Những cuộc đời đã hóa sông núi ta trong Đất nước của Nguyễn Khoa Điềm
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Lecture Professional cooking (6/e) - Chapter 19: Legumes, grains, pasta, and other starches
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Thông tin tài liệu:
Chapter 19 - Legumes, grains, pasta, and other starches. This chapter continues the discussion of starchy foods. The previous chapter focuses on a fresh vegetable, the potato, one of the most important starches on European and North American menus. This chapter, by contrast, discusses preparations based on dried foods: legumes and grains.
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Tìm kiếm theo từ khóa liên quan:
Professional cooking Lecture Professional cooking Cooking skill Cooking methods Dried legumes Cooking legumesGợi ý tài liệu liên quan:
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