The chef´s manual of Danish culinary art 1. Painos

This is a revised version of the Danish Kokkebogen in English translation.

The Chef´s Manual of Danish Culinary Art is an introduction to the basic methods of preparation and cooking, and includes a thorough description of raw materials - their quality, storage and preparation.

Addressed to the English speaking student, The Chef´s Manual of Danish Culinary Art provides additional information on Danish specialities, thus offering insight into the culture of the Danish cuisine.

The Chef´s Manual of Danish Culinary Art is an indispensable tool for the chef - and for the student - and not least a valuable companion to any English-speaking student who wants to learn the basic methods of Danish culinary art.