Normal view MARC view ISBD view

Culinary fundamentals / American Culinary Federation, The Culinary Institute of America.

Contributor(s): American Culinary Federation | Culinary Institute of America.
Publisher: Upper Saddle River, New Jersey : Pearson / Prentice Hall, c2006Description: xxv, 1077 p. : col. ill ; 29 cm. + 1 DVD-ROM (4 3/4 in.).ISBN: 0131180118 (alk. paper).; 9780131180116.Subject(s): CookingDDC classification: 641.5
Contents:
1. Introduction - 2. Nutrition, safety, and science - 3. Culinary math and recipes - 4. Tools and equipment - 5. Ingredients - 6. Stocks, soups, and sauces - 7. Dry heat techniques - 8. Moist heat techniques - 9. Completing the plate - 10. Pantry - 11. Garde-manger - 12. Baking - 13. Advanced topics - 14. Cuisines of the world - Appendices.
Item type Current location Call number Copy number Status Notes Date due Barcode Course reserves Remark
Accompanying Material (Media Resource) Taylor's Library-TU
641.5 CUL (Browse shelf) 1 Available SCAFS,70003,03,RM 1000811614
Main Collection Taylor's Library-TU
641.5 CUL (Browse shelf) 1 Available SCAFS,70003,03,RM 1000811613
Accompanying Material (Media Resource) Taylor's Library-TU
641.5 CUL (Browse shelf) 1 Available SCAFS,70003,03,RM 1000806660
Reserve Collection Taylor's Library-TU
641.5 CUL (Browse shelf) 1 Available SCAFS,70003,03,RM 1000807033

Kitchen Operations 1

Main Collection TC External Storage
641.5 CUL (Browse shelf) 1 Available GENxx,GENxx,03,GR 5000057040 Please fill up online form at https://taylorslibrary.taylors.edu.my/services/external_storage1
Browsing TC External Storage Shelves , Collection code: Please fill up online form at https://taylorslibrary.taylors.edu.my/services/external_storage1 Close shelf browser
641.303 FOE 2010 Eating animals / 641.3373 THO 2009 The connoisseur's guide to coffee : 641.373 MIL 2012 Cheese for dummies / 641.5 CUL Culinary fundamentals / 641.5 OLI Jamie's ministry of food : 641.5 OLI Jamie's ministry of food : 641.5 OLI 2009 Cook with Jamie :

1. Introduction - 2. Nutrition, safety, and science - 3. Culinary math and recipes - 4. Tools and equipment - 5. Ingredients - 6. Stocks, soups, and sauces - 7. Dry heat techniques - 8. Moist heat techniques - 9. Completing the plate - 10. Pantry - 11. Garde-manger - 12. Baking - 13. Advanced topics - 14. Cuisines of the world - Appendices.

Food & drink