Conditional Remix & Share Permitted
CC BY-NC-SA
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.
- Subject:
- Career and Technical Education
- Culinary Arts
- Material Type:
- Textbook
- Provider:
- LOUIS: The Louisiana Library Network
- Date Added:
- 07/30/2019