- This text was written by Chef Marcelle Bienvenu for CULA 221, a core class at the Chef John Folse Culinary Institute at Nicholls State University. It covers the following topics: flavors; eggs and breakfast; vegetables; potatoes; grains; pasta; vegetarianism; oils, vinegars, and salads; and fruit.
- Culinary Arts
- Material Type:
- William Thibodeaux
- LOUIS: The Louisiana Library Network
- Date Added:
- Creative Commons Attribution-NonCommercial-ShareAlike 4.0
- Media Format:
- Downloadable docs, Text/HTML
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