Lecture Professional cooking (7/E): Chapter 19 (part 2) - Gisslen
Lecture Professional cooking (7/E): Chapter 19 (part 2) - Gisslen
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.