TY  - BOOK
ED  - American Culinary Federation.
ED  - Culinary Institute of America.
TI  - Culinary fundamentals
SN  - 0131180118 (alk. paper).
U1  - 641.5 
PY  - 2006///
CY  - Upper Saddle River, New Jersey
PB  - Pearson / Prentice Hall
KW  - Cooking
N1  - 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
ER  -