The professional chef / the Culinary Institute of America.
Material type: TextPublisher: Hoboken, N.J. : John Wiley & Sons, 2006Edition: 8th edDescription: xvi, 1215 p. : col. ill. ; 28 cmISBN:- 0764557343 (cloth : alk. paper)
- 641.5/7 22
- TX820 .P738 2006
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.57 PRO (Browse shelf(Opens below)) | 1 | Available | A288021B |
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641.57 MOL Food for fifty / | 641.57 NEW The new professional chef / | 641.57 PRO The professional chef's techniques of healthy cooking / | 641.57 PRO The professional chef / | 641.57 SCH Chef's book of formulas, yields, and sizes / | 641.57 TEC Techniques of healthy cooking / | 641.572 COO Cool restaurants : the cookbook. |
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.
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