The professional chef /
the Culinary Institute of America.
- 8th ed.
- Hoboken, N.J. : John Wiley, c2006.
- xvi, 1215 p. : col. ill. ; 29 cm.
Includes bibliographical references (p. 1190-1196) index.
1. The culinary professional -- 2. World cuisines -- 3. Tools and ingredients in the professional kitchen -- 4. Stocks, sauces, and soups -- 5. Meats, poultry, fish and shellfish -- 6. Vegetables, potatoes, grains and legumes, and pasta and dumplings -- 7. Breakfast and garde manger -- 8. Baking and pastry.
0764557343 (hbk.) 9780764557347 (hbk.)
Quantity cooking.
641.57 / PRO
Includes bibliographical references (p. 1190-1196) index.
1. The culinary professional -- 2. World cuisines -- 3. Tools and ingredients in the professional kitchen -- 4. Stocks, sauces, and soups -- 5. Meats, poultry, fish and shellfish -- 6. Vegetables, potatoes, grains and legumes, and pasta and dumplings -- 7. Breakfast and garde manger -- 8. Baking and pastry.
0764557343 (hbk.) 9780764557347 (hbk.)
Quantity cooking.
641.57 / PRO