The professional chef

The professional chef

Book - 2011

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641.57/Culinary
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Location Call Number   Status
2nd Floor 641.57/Culinary Checked In
Subjects
Quantity cooking.
Published
Hoboken, N.J. : John Wiley & Sons c2011.
Language
English
Corporate Author
Culinary Institute of America
Corporate Author
Culinary Institute of America (-)
Edition
9th ed
Physical Description
xix, 1212 p. : ill. (some col.) ; 29 cm
Bibliography
Includes bibliographical references and indexes.
ISBN
9780470421352
  • The culinary professional
  • Tools and ingredients in the professional kitchen
  • Stocks, sauces, and soups
  • Meats, poultry, fish, and shellfish
  • Vegetables, potatoes, grains and legumes, and pasta and dumplings
  • Breakfast and garde manger
  • Baking and pastry.

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