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The new professional chef / The Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Linda Glick Conway, editor.

Contributor(s): Material type: TextTextPublisher: New York : Van Nostrand Reinhold, [1991]Copyright date: ©1991Edition: Fifth editionDescription: xxv, 869 pages : colour illustrations ; 30 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0442219822
  • 9780442219826
  • 0442008074
  • 9780442008079
Contained works:
  • Culinary Institute of America. Professional chef
Subject(s): DDC classification:
  • 641.57 20
LOC classification:
  • TX820 .C85 1991
Contents:
Recipe Contents -- Foreword -- Foreword -- Preface -- Acknowledgments -- Ch. 1. The Professional Chef -- Ch. 2. Food and Kitchen Safety -- Ch. 3. Nutrition and Healthy Cooking -- Ch. 4. Equipment Identification -- Ch. 5. The Raw Ingredients -- Ch. 6. Mise en Place -- Ch. 7. Soups -- Ch. 8. Sauces -- Ch. 9. Dry-Heat Cooking Methods -- Ch. 10. Moist-Heat and Combination Cooking Techniques -- Ch. 11. Charcuterie and Garde-Manger -- Ch. 12. Baking and Pastry -- Ch. 13. Mise en Place and Stock Recipes -- Ch. 14. Soup Recipes -- Ch. 15. Sauce Recipes -- Ch. 16. Meat Entrees -- Ch. 17. Poultry Entrees -- Ch. 18. Fish Entrees -- Ch. 19. Vegetarian Entrees -- Ch. 20. International Entrees -- Ch. 21. Vegetable Side Dishes -- Ch. 22. Potato, Grain, and Pasta Dishes -- Ch. 23. Breakfast Recipes -- Ch. 24. Salads and Salad Dressings -- Ch. 25. Sandwiches and Pizzas -- Ch. 26. Hors d'Oeuvres and Appetizers -- Ch. 27. Sausages, Pates, and Terrines -- Ch. 28. Breads -- Ch. 29. Kitchen Desserts -- Ch. 30. 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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.57 CUL (Browse shelf(Opens below)) 1 Available A074475B

Revised edition of: The professional chef. 4th ed. 1974.

Includes bibliographical references (pages 834-838) and index.

Recipe Contents -- Foreword -- Foreword -- Preface -- Acknowledgments -- Ch. 1. The Professional Chef -- Ch. 2. Food and Kitchen Safety -- Ch. 3. Nutrition and Healthy Cooking -- Ch. 4. Equipment Identification -- Ch. 5. The Raw Ingredients -- Ch. 6. Mise en Place -- Ch. 7. Soups -- Ch. 8. Sauces -- Ch. 9. Dry-Heat Cooking Methods -- Ch. 10. Moist-Heat and Combination Cooking Techniques -- Ch. 11. Charcuterie and Garde-Manger -- Ch. 12. Baking and Pastry -- Ch. 13. Mise en Place and Stock Recipes -- Ch. 14. Soup Recipes -- Ch. 15. Sauce Recipes -- Ch. 16. Meat Entrees -- Ch. 17. Poultry Entrees -- Ch. 18. Fish Entrees -- Ch. 19. Vegetarian Entrees -- Ch. 20. International Entrees -- Ch. 21. Vegetable Side Dishes -- Ch. 22. Potato, Grain, and Pasta Dishes -- Ch. 23. Breakfast Recipes -- Ch. 24. Salads and Salad Dressings -- Ch. 25. Sandwiches and Pizzas -- Ch. 26. Hors d'Oeuvres and Appetizers -- Ch. 27. Sausages, Pates, and Terrines -- Ch. 28. Breads -- Ch. 29. Kitchen Desserts -- Ch. 30. 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.

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