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The professional chef / the Culinary Institute of America

Contributor(s): Culinary Institute of America. Professional chef.
Publisher: New York : John Wiley, c2002Edition: 7th ed.Description: xix, 1036 p.: ill. (some col.) ; 29 cm.ISBN: 0471382574.Subject(s): Quantity cookingDDC classification: 641.57
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.
Item type Current location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
641.57 PRO 2002 | 641.57 PRO (Browse shelf) 1 Available SCAFS,30003,03,RM|SCAFS,70006,03,AD 1000810301
Main Collection Taylor's Library-TU
641.57 PRO 2002 | 641.57 PRO (Browse shelf) 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.