The professional chef / the Culinary Institute of America
Contributor(s): Culinary Institute of America. Professional chef
.
Publisher: New York : John Wiley, c2002Edition: 7th ed.Description: xix, 1036 p.: ill. (some col.) ; 29 cm.ISBN: 0471382574.Subject(s): Quantity cookingDDC classification: 641.57
Contents:
1. The culinary professional - 2. Tools and ingredients in the professional kitchen - 2. Stocks, sauces, and soups - 4. Meats, poultry, firh, and shellfish - 5. Vegetables, potatoes, grains and legumes, and pasta and dumplings - 6. Brekfast and garde manger - 7. 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 2002 (Browse shelf) | 1 | Available | SCAFS,30003,03,RM | SCAFS,70006,03,AD | 5000035445 | |
| Main Collection | Taylor's Library-TU | 641.57 PRO 2002 (Browse shelf) | 1 | Available | SCAFS,30003,03,RA | SCAFS,70006,03,AD | 1000802060 |
Rev. ed. of: The professional chef. c1996.
1. The culinary professional - 2. Tools and ingredients in the professional kitchen - 2. Stocks, sauces, and soups - 4. Meats, poultry, firh, and shellfish - 5. Vegetables, potatoes, grains and legumes, and pasta and dumplings - 6. Brekfast and garde manger - 7. Baking and pastry.