The professional chef / the Culinary Institute of America.
Contributor(s): Culinary Institute of America
.
Publisher: Hoboken, N.J. : John Wiley, c2006Edition: 8th ed.Description: xvi, 1215 p. : col. ill. ; 29 cm.ISBN: 0764557343 (hbk.); 9780764557347 (hbk.).Subject(s): Quantity cookingDDC classification: 641.57
Partial contents:
1. The culinary professional -- 2. World cuisines -- 3. Tools and ingredients in the professional kitchen -- 4. Stocks, sauces, and soups -- 5. Meats, poultry, fish and shellfish -- 6. Vegetables, potatoes, grains and legumes, and pasta and dumplings -- 7. Breakfast and garde manger -- 8. 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 2006 (Browse shelf) | 1 | Available | SHTEx,70002,03,RM | SCAFS,70006,03,RM | 5000104356 | |
| Main Collection | Taylor's Library-TU | 641.57 PRO 2006 (Browse shelf) | 1 | Available | SCAFS,30003,03,CL | SCAFS,70006,03,RM | 5000105310 | |
| Main Collection | Taylor's Library-TU | 641.57 PRO 2006 (Browse shelf) | 1 | Available | SCAFS,70003,03,CL | SCAFS,70006,03,RM | 5000099665 | |
| Main Collection | Taylor's Library-TU | 641.57 PRO (Browse shelf) | 1 | Available | SCAFS,30003,03,RM | SCAFS,70006,03,RM | 5000033017 | |
| Main Collection | Taylor's Library-TU | 641.57 PRO (Browse shelf) | 1 | Available | SCAFS,30003,03,CL | SCAFS,70006,03,RM | 5000035842 |
Includes bibliographical references (p. 1190-1196) index.
1. The culinary professional -- 2. World cuisines -- 3. Tools and ingredients in the professional kitchen -- 4. Stocks, sauces, and soups -- 5. Meats, poultry, fish and shellfish -- 6. Vegetables, potatoes, grains and legumes, and pasta and dumplings -- 7. Breakfast and garde manger -- 8. Baking and pastry.