Chef on fire : the five techniques for using heat like a pro / Joseph Carey.
Material type:
TextPublisher: Lanham, Md. : Taylor Trade Pub, 2006Edition: 1st Taylor Trade pub. editionDescription: xvi, 339 pages : illustrations ; 26 cmContent type: - text
- unmediated
- volume
- 1589793064
- 9781589793064
- 1589791800
- 9781589791800
- 641.5 22
- TX714 .C373154 2006
Contents:
Cooking with dry heat: roasting, grilling, baking -- Boiling (meats, poultry, seafood, starches, eggs, vegetables, desserts) -- Cooking with fat: sautéing, frying -- Braising: cooking with fat and liquid combined -- Extraction: stocks, the five mother sauces, and soups.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.5 CAR (Browse shelf(Opens below)) | 1 | Available | A397772B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 641.5 CAR New great dishes of the world / | 641.5 CAR Antonio Carluccio goes wild / | 641.5 CAR New great dishes of the world / | 641.5 CAR Chef on fire : the five techniques for using heat like a pro / | 641.5 CES Advanced practical cookery / | 641.5 CES Practical cookery / | 641.5 CHR A cook's bible : from the teachers of New Zealand's top chefs - the ultimate guide to cooking at home / |
Includes index.
Cooking with dry heat: roasting, grilling, baking -- Boiling (meats, poultry, seafood, starches, eggs, vegetables, desserts) -- Cooking with fat: sautéing, frying -- Braising: cooking with fat and liquid combined -- Extraction: stocks, the five mother sauces, and soups.
Machine converted from AACR2 source record.
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