000			01294cam a2200253 a 4500
001			vtls003027827
003			MY-SjTCS
005			20200306163423.0
008			110218s2006 njudao b 001 0 eng d
020			_a0131180118 (alk. paper).
020			_a9780131180116
039		9	_a201706091000 _bhaizir _c201102181246 _dVLOAD _c200903041702 _dshuhada _c200901221203 _dshuhada _y200605161533 _zmalathy
082	0	4	_a641.5 _bCUL
245	0	0	_aCulinary fundamentals / _cAmerican Culinary Federation, The Culinary Institute of America.
260			_aUpper Saddle River, New Jersey : _bPearson / Prentice Hall, _cc2006.
300			_axxv, 1077 p. : _bcol. ill ; _c29 cm. + 1 DVD-ROM (4 3/4 in.)
505	0		_a1. 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.
590			_aFood & drink
650		0	_aCooking _9233140
710	2		_aAmerican Culinary Federation. _920512
710	2		_aCulinary Institute of America. _911939
920			_aTCHT: 641441, DVD013, 642483, DVD171
921			_aGEN : 107011, DVDV100001
999			_c42040 _d42040