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: 641.5Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
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Main Collection | Taylor's Library-TU |
Floor 2, Shelf 2 , Side 1, TierNo 3, BayNo 1 |
641.5 CUL (Browse shelf) | 1 | Available | GENxx,GENxx,03,GR | SFSGx,94601,03,RA | SFSGx,11612,03,RA | 5000057040 | |
Accompanying Material (Media Resource) | Taylor's Library-TU | 641.5 CUL (Browse shelf) | 1 | Available | SCAFS,70003,03,AD | SFSGx,94601,03,RA | 1000811614 | ||
Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 2, BayNo 3 |
641.5 CUL (Browse shelf) | 1 | Available | SCAFS,70003,03,AD | SFSGx,94601,03,RA | SFSGx,11612,03,RA | 5000037336 | |
Accompanying Material (Media Resource) | Taylor's Library-TU | 641.5 CUL (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | SFSGx,94601,03,RA | 1000806660 | ||
Main Collection | Taylor's Library-TU |
Floor 2, Shelf 2 , Side 1, TierNo 3, BayNo 1 |
641.5 CUL (Browse shelf) | 1 | Available | SCAFS,70003,03,AD | SFSGx,94601,03,RA | SFSGx,11612,03,RA | 5000097052 |
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.
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