From Auguste Escoffier's Ma Cuisine (1934)

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dc.authorid0000-0001-6391-4887
dc.contributor.authorDoğan, Murat
dc.date.accessioned2025-07-23T08:10:48Z
dc.date.available2025-07-23T08:10:48Z
dc.date.issued2025
dc.departmentGüzel Sanatlar Fakültesi
dc.description.abstractTo make 5 to 6 liters of brown stock: 3 kilograms of beef shank, 2 kilograms of veal shank, a few dried pork skins blanched in boiling water for 10 minutes, 200 grams of carrots, 200 grams of onion, parsley sprigs, a bay leaf, thyme sprigs, and a small clove of garlic.
dc.identifier.endpage31
dc.identifier.issue2
dc.identifier.startpage9
dc.identifier.urihttps://hdl.handle.net/11363/10122
dc.language.isoen
dc.publisherMurat Doğan
dc.relation.publicationcategoryKitap Bölümü - Ulusal
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAuguste Escoffier
dc.subjectGastronomy
dc.subjectGastronomi
dc.subjectMa Cuisine
dc.subjectMa Cuisine translation
dc.subjectMa Cuisine çevirisi
dc.titleFrom Auguste Escoffier's Ma Cuisine (1934)
dc.typeBook Chapter

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Ma Cuisine - Auguste Escoffier Türkçe Çeviri