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The professional chef / the Culinary Institute of America.

Contributor(s): Material type: TextTextPublisher: Hoboken, N.J. : John Wiley & Sons, 2006Edition: 8th edDescription: xvi, 1215 p. : col. ill. ; 28 cmISBN:
  • 0764557343 (cloth : alk. paper)
Subject(s): DDC classification:
  • 641.5/7 22
LOC classification:
  • TX820 .P738 2006
Contents:
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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Holdings
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

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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