TY  - BOOK
AU  - Conway,Linda Glick
ED  - Culinary Institute of America
ED  - Culinary Institute of America.
TI  - The new professional chef
SN  - 0442219822
AV  - TX820 .C85 1991
U1  - 641.57 20
PY  - 1991///]
CY  - New York
PB  - Van Nostrand Reinhold
KW  - Quantity cooking
N1  - 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
ER  -