In the hands of a chef : the professional Chef's guide to essential kitchen tools / The Culinary Institute of America.
Contributor(s): Culinary Institute of America
.
Publisher: Hoboken, NJ : John Wiley, c2008Description: 170 p : ill. ; 21 cm.ISBN: 9780470080269 (pbk.); 0470080264 (pbk.).Subject(s): Kitchen utensils | CookingDDC classification: 643.3
Partial contents:
1. Knives and cutting tools - 2. Kinife skills - 3. Cutting techniques for vegetables and fruits - 4. Cutting techniques for meat and poultry - 5. Cutting techniques for fish and shellfish - 6. Hand tools for measuring, mixing, and baking - Glossary - Appendix - Index - Photography credits.
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU | 643.3 INT 2008 (Browse shelf) | 1 | Available | SCAFS,70003,03,AD | 5000104369 | ||
| Main Collection | Taylor's Library-TU | 643.3 INT 2008 (Browse shelf) | 1 | Available | SCAFS,30003,03,AD | 5000102830 | ||
| Main Collection | Taylor's Library-TU | 643.3 INT (Browse shelf) | 1 | Available | SHTEx,30004,03,AD | 1000810772 | ||
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 21 , Side 2, TierNo 3, BayNo 2 |
643.3 INT (Browse shelf) | 1 | Available | SHTEx,30004,03,AD | 5000034162 |
Includes index.
1. Knives and cutting tools - 2. Kinife skills - 3. Cutting techniques for vegetables and fruits - 4. Cutting techniques for meat and poultry - 5. Cutting techniques for fish and shellfish - 6. Hand tools for measuring, mixing, and baking - Glossary - Appendix - Index - Photography credits.