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File:NLC416-08jh003353-22326 英華烹飪學全書.pdf

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英華烹飪學全書   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
馬可德 柏來安編輯
image of artwork listed in title parameter on this page
Title
英華烹飪學全書
Publisher
[出版者不詳] ([出版地不詳])
Description

內分甲、乙集，介紹烹飪學和烹飪法則，包括中西菜餚烹飪、湯類、餅類、冷布丁、蜜餞類，另有育兒烹飪法及病人食品

目錄
甲集 大致法則
烹飪論說
烹飪須記憶各節
烹飪法解釋
乙集 烹飪法則
第一章
湯類
湯之裝飾料
羹類
清湯類
奶油湯類
第二章
魚類
貝龍蝦蟹類
第三章
肉類
羊肉
牛肉
舌心類
火腿鹹肉肝等類
恩卡撒羅爾類
蘭米肯上席法
架厘類
第四章
家禽類
野味
第五章
菜蔬類
第六章
漿粉質食物類
通心粉
穀米類
第七章
雞蛋類
知斯類
第八章
汁類
第九章
小饌類
第十章
愛斯匹凍
花樣模法
作支堆品
第十一章
饅頭類
第十二章
珊畏奇類
克納披類
撒勒特
第十三章
冷布丁
巴菲利恩奶油
甜凍
第十四章
熱布丁甜汁類
甜汁類
第十五章
派愛類
帕夫麵皮
第十六章
餅類
糖霜類
第十七章
冰其林類
派菲
冰汁
彭趣
殼推爾
第十八章
糖及溶法
糖食品
第十九章
新鮮及熟菓類
第二十章
蜜餞類
糖食
酸果
第二十一章
飲料類
第二十二章
育兒烹飪法則
第二十三章
病人食品

Language Chinese
Publication date [1916]
Source
institution QS:P195,Q732353
(民國時期文獻 民國圖書)
主題
InfoField
烹飪
中圖分類
InfoField
TS972.1
拼音題名
InfoField
ying hua peng ren xue quan shu
載體形態
InfoField
294頁

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current14:59, 21 April 2023Thumbnail for version as of 14:59, 21 April 2023816 × 1,087, 327 pages (15.17 MB)PencakeBot (talk | contribs)Upload 英華烹飪學全書 (1/1) by 馬可德，柏來安編輯 (batch task; nlc:data_416,08jh003353,22326; 民國圖書-PD2022.2; 英華烹飪學全書)

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