Lecture Professional cooking (6/e): Chapter 19 - Wayne Gisslen
Lecture Professional cooking (6/e): Chapter 19 - Wayne Gisslen
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.