Fruits, Vegetables, and Farinaceous Products
by William R. Thibodeaux & Marcelle Bienvenu
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.
Description from LibreTexts.
- Publisher
- Chef John Folse Culinary Institute at Nicholls State University
- Subjects
- Workforce, Food Production Service and Culinary Arts
- Licence
- CC BY-NC-SA 4.0, as LibreTexts states it. Non-commercial use only.
- Who can read
- Tweens profiles and older, judged from its title and subjects