The new professional chef /
The new professional chef /
The Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Linda Glick Conway, editor.
- Fifth edition.
- xxv, 869 pages : colour illustrations ; 30 cm
Revised edition of: The professional chef. 4th ed. 1974.
Includes bibliographical references (pages 834-838) and index.
Recipe Contents -- Foreword -- Foreword -- Preface -- Acknowledgments -- The Professional Chef -- Food and Kitchen Safety -- Nutrition and Healthy Cooking -- Equipment Identification -- The Raw Ingredients -- Mise en Place -- Soups -- Sauces -- Dry-Heat Cooking Methods -- Moist-Heat and Combination Cooking Techniques -- Charcuterie and Garde-Manger -- Baking and Pastry -- Mise en Place and Stock Recipes -- Soup Recipes -- Sauce Recipes -- Meat Entrees -- Poultry Entrees -- Fish Entrees -- Vegetarian Entrees -- International Entrees -- Vegetable Side Dishes -- Potato, Grain, and Pasta Dishes -- Breakfast Recipes -- Salads and Salad Dressings -- Sandwiches and Pizzas -- Hors d'Oeuvres and Appetizers -- Sausages, Pates, and Terrines -- Breads -- Kitchen Desserts -- Cakes and Pastries -- Appendix 1: Seasonal Availability of Produce -- Appendix 2: Tables -- Appendix 3: Weights and Measures Conversions -- Glossary -- Recommended Reading List -- Food Associations -- Index. Ch. 1. Ch. 2. Ch. 3. Ch. 4. Ch. 5. Ch. 6. Ch. 7. Ch. 8. Ch. 9. Ch. 10. Ch. 11. Ch. 12. Ch. 13. Ch. 14. Ch. 15. Ch. 16. Ch. 17. Ch. 18. Ch. 19. Ch. 20. Ch. 21. Ch. 22. Ch. 23. Ch. 24. Ch. 25. Ch. 26. Ch. 27. Ch. 28. Ch. 29. Ch. 30.
0442219822 9780442219826 0442008074 9780442008079
91008711
Quantity cooking
TX820 / .C85 1991
641.57
Revised edition of: The professional chef. 4th ed. 1974.
Includes bibliographical references (pages 834-838) and index.
Recipe Contents -- Foreword -- Foreword -- Preface -- Acknowledgments -- The Professional Chef -- Food and Kitchen Safety -- Nutrition and Healthy Cooking -- Equipment Identification -- The Raw Ingredients -- Mise en Place -- Soups -- Sauces -- Dry-Heat Cooking Methods -- Moist-Heat and Combination Cooking Techniques -- Charcuterie and Garde-Manger -- Baking and Pastry -- Mise en Place and Stock Recipes -- Soup Recipes -- Sauce Recipes -- Meat Entrees -- Poultry Entrees -- Fish Entrees -- Vegetarian Entrees -- International Entrees -- Vegetable Side Dishes -- Potato, Grain, and Pasta Dishes -- Breakfast Recipes -- Salads and Salad Dressings -- Sandwiches and Pizzas -- Hors d'Oeuvres and Appetizers -- Sausages, Pates, and Terrines -- Breads -- Kitchen Desserts -- Cakes and Pastries -- Appendix 1: Seasonal Availability of Produce -- Appendix 2: Tables -- Appendix 3: Weights and Measures Conversions -- Glossary -- Recommended Reading List -- Food Associations -- Index. Ch. 1. Ch. 2. Ch. 3. Ch. 4. Ch. 5. Ch. 6. Ch. 7. Ch. 8. Ch. 9. Ch. 10. Ch. 11. Ch. 12. Ch. 13. Ch. 14. Ch. 15. Ch. 16. Ch. 17. Ch. 18. Ch. 19. Ch. 20. Ch. 21. Ch. 22. Ch. 23. Ch. 24. Ch. 25. Ch. 26. Ch. 27. Ch. 28. Ch. 29. Ch. 30.
0442219822 9780442219826 0442008074 9780442008079
91008711
Quantity cooking
TX820 / .C85 1991
641.57