Classical cooking the modern way : recipes / [Philip Pauli] ; translated by Arno Schmidt ; edited by Margaret Schmidt ; translation consultant Hannelore Dawson-Holt
By: Pauli, Philip.
Contributor(s): Schmidt, Arno | Schmidt, Margaret.
Publisher: New York : John Wiley, c1997Edition: 3rd ed.Description: xii, 417 p. [32] p. of plates : col. ill. ; 31 cm.ISBN: 0471286702 (hbk.); 9780471286707 (hbk.).Subject(s): Cooking | Food serviceDDC classification: 641.57
Contents:
1. Basic preparations. 2. Soups. 3. Appetizers. 4. Eggs and cheese. 5. Fish and shellfish. 6. Meat 7. Poultry and game. 8. Salads. 9. Vegetables. 10. Potatoes, Pasta, Rice, and Grains. 11. Desserts.
Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
---|---|---|---|---|---|---|---|---|
Main Collection | Taylor's Library-TU |
Floor 2, Shelf 2 , Side 1, TierNo 4, BayNo 1 |
641.57 PAU 1997 (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | 5000107205 | |
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 1, BayNo 7 |
641.57 PAU 1997 (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | 5000099741 | |
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 1, BayNo 7 |
641.57 PAU (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | 5000028292 |
Includes index.
1. Basic preparations. 2. Soups. 3. Appetizers. 4. Eggs and cheese. 5. Fish and shellfish. 6. Meat 7. Poultry and game. 8. Salads. 9. Vegetables. 10. Potatoes, Pasta, Rice, and Grains. 11. Desserts.