The chef's art : secrets of four-star cooking at home / Wayne Gisslen.
By: Gisslen, Wayne.
Publisher: New York : John Wiley, c1993Description: xxi, 649 p. : ill. (some col.) ; 26 cm.ISBN: 0471836842.Subject(s): CookingDDC classification: 641.5
Contents:
The Professional Approach to Cooking. Basic Cooking Methods. Sauces. Soups. Salads, Pastas, and Other First Courses. Fish and Other Seafood. Poultry and Feathered Game. Beef, Lamb, Pork, and Veal. Miscellaneous Meats. Vegetables. Cold Foods.
Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 3, BayNo 3 |
641.5 GIS (Browse shelf) | 1 | Available | SCAFS,30003,02,CL | 5000042799 |
Browsing Taylor's Library-TU Shelves Close shelf browser
641.5 GAR 2009 The gastrokid cookbook : | 641.5 GAR 2011 Barefoot Contessa, how easy is that? : | 641.5 GAY Flavours of the world / | 641.5 GIS The chef's art : | 641.5 GOM The Eurasian cookbook / | 641.5 GOO Good housekeeping cookery book : | 641.5 GOO 2011 The GoodFood cook book : |
Includes bibliographical references (p. 623-624) and index.
The Professional Approach to Cooking. Basic Cooking Methods. Sauces. Soups. Salads, Pastas, and Other First Courses. Fish and Other Seafood. Poultry and Feathered Game. Beef, Lamb, Pork, and Veal. Miscellaneous Meats. Vegetables. Cold Foods.