The professional chef /
The professional chef /
the Culinary Institute of America.
- 8th ed.
- xvi, 1215 p. : col. ill. ; 28 cm.
Includes index.
Introduction to the Profession -- Menus and Recipes -- The Basics of Nutrition and Food Science -- Food and Kitchen Safety -- The Americas -- Asia -- Europe -- Equipment Identification -- Meat, Poultry, and Game Identification -- Fish and Shellfish Identification -- Fruits, Vegetables, and Fresh Herb Identification -- Dairy and Egg Purchasing and Identification -- Dry Goods Identification -- Mise en Place for Stocks, Sauces, and Soups -- Stocks -- Sauces -- Soups -- Mise en Place for Meats, Poultry, and Fish -- Fabricating Meats, Poultry, and Fish -- Grilling and Broiling, Roasting and Baking -- Sauteeing, Pan Frying, and Deep Frying -- Steaming and Submersion Cooking -- Braising and Stewing -- Mise en Place for Vegetables and Fresh Herbs -- Cooking Vegetables -- Cooking Potatoes -- Cooking Grains and Legumes -- Cooking Pasta and Dumplings -- Cooking Eggs -- Salad Dressings and Salads -- Sandwiches -- Hors d' Oeuvre and Appetizers -- Charcuterie and Garde Manger -- Functions of Baking Ingredients -- Yeast Breads -- Pastry Doughs and Batters -- Custards, Creams and Mousse -- Fillings, Frostings and Dessert Sauces.
0764557343 (cloth : alk. paper)
2004027110
Quantity cooking
TX820 / .P738 2006
641.5/7
Includes index.
Introduction to the Profession -- Menus and Recipes -- The Basics of Nutrition and Food Science -- Food and Kitchen Safety -- The Americas -- Asia -- Europe -- Equipment Identification -- Meat, Poultry, and Game Identification -- Fish and Shellfish Identification -- Fruits, Vegetables, and Fresh Herb Identification -- Dairy and Egg Purchasing and Identification -- Dry Goods Identification -- Mise en Place for Stocks, Sauces, and Soups -- Stocks -- Sauces -- Soups -- Mise en Place for Meats, Poultry, and Fish -- Fabricating Meats, Poultry, and Fish -- Grilling and Broiling, Roasting and Baking -- Sauteeing, Pan Frying, and Deep Frying -- Steaming and Submersion Cooking -- Braising and Stewing -- Mise en Place for Vegetables and Fresh Herbs -- Cooking Vegetables -- Cooking Potatoes -- Cooking Grains and Legumes -- Cooking Pasta and Dumplings -- Cooking Eggs -- Salad Dressings and Salads -- Sandwiches -- Hors d' Oeuvre and Appetizers -- Charcuterie and Garde Manger -- Functions of Baking Ingredients -- Yeast Breads -- Pastry Doughs and Batters -- Custards, Creams and Mousse -- Fillings, Frostings and Dessert Sauces.
0764557343 (cloth : alk. paper)
2004027110
Quantity cooking
TX820 / .P738 2006
641.5/7