The professional chef / the Culinary Institute of America
Publication details: New York : John Wiley, c2002.Edition: 7th edDescription: xix, 1036 p.: ill. (some col.) ; 29 cmISBN:- 0471382574
- 641.57 PRO
Contents:
1. The culinary professional - 2. Tools and ingredients in the professional kitchen - 2. Stocks, sauces, and soups - 4. Meats, poultry, firh, and shellfish - 5. Vegetables, potatoes, grains and legumes, and pasta and dumplings - 6. Brekfast and garde manger - 7. Baking and pastry.
| Cover image | Item type | Current library | Home library | Collection | Shelving location | Shelf location | Call number | Materials specified | Vol info | Copy number | Status | Notes | Date due | Barcode | Item holds | Item hold queue priority | Course reserves | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU | 641.57 PRO 2002 (Browse shelf(Opens below)) | 1 | Available | SCAFS,30003,03,RA | SCAFS,70006,03,AD | 1000802060 |
Rev. ed. of: The professional chef. c1996.
1. The culinary professional - 2. Tools and ingredients in the professional kitchen - 2. Stocks, sauces, and soups - 4. Meats, poultry, firh, and shellfish - 5. Vegetables, potatoes, grains and legumes, and pasta and dumplings - 6. Brekfast and garde manger - 7. Baking and pastry.