Book Preparation of meat dishes

LU858322
Ukrainian
Мельников Ilya Valerievich
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Important component parts of meat are squirrel, fats, mineral and extractive substances. Squirrel serve for a construction and renewal of fabrics of organism, and fat is an energy source. Extractive substances give flavor and aroma to the meat dishes.From a book you know, how to prepare different dishes from meat: boiled, fried, stewed, baked, and similarly will learn to prepare dishes from byproducts.

The book’s text has been translated from the original language using an artificial intelligence system. In most cases, the translation is accurate and clear, but occasionally there may be incorrect phrasing or individual words left untranslated.
Name of the Author
Мельников Ilya Valerievich
Number of pages
330
Language
Ukrainian
Cover
Hard
Age
12
Series
Cook
Release date
2012

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Book Preparation of meat dishes

Important component parts of meat are squirrel, fats, mineral and extractive substances. Squirrel serve for a construction and renewal of fabrics of organism, and ...

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