The new professional chef / 
the Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Mary Deirdre Donovan, editor. 
 - Sixth edition. 
 - xxiv, 1190 pages :  illustrations (some colour) ;  19 cm 
<br/><br/> At head of title: The Culinary Institute of America. 
<br/><br/>Includes bibliographical references (pages 1162-1167) and index. 
<br/><br/> The Professional Chef --  Food and Kitchen Safety --  Nutrition and Healthy Cooking --  Equipment Identification --  The Raw Ingredients --  Mise en Place --  Soups --  Sauces --  Dry-Heat Cooking Methods --  Moist-Heat and Combination Cooking Techniques --  Charcuterie and Garde-Manger --  Baking and Pastry --  Mise en Place and Stock Recipes --  Soup Recipes --  Sauce Recipes --  Meat Entrees --  Poultry Entrees --  Fish Entrees --  Vegetarian Entrees --  International Entrees --  Vegetable Side Dishes --  Potato, Grain, and Pasta Dishes --  Breakfast Recipes --  Salads and Salad Dressings --  Sandwiches and Pizzas --  Hors d'Oeuvres and Appetizers --  Sausages, Pates, and Terrines --  Breads --  Kitchen Desserts --  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.  Ch. 1.  Ch. 2.  Ch. 3.  Ch. 4.  Ch. 5.  Ch. 6.  Ch. 7.  Ch. 8.  Ch. 9.  Ch. 10.  Ch. 11.  Ch. 12.  Ch. 13.  Ch. 14.  Ch. 15.  Ch. 16.  Ch. 17.  Ch. 18.  Ch. 19.  Ch. 20.  Ch. 21.  Ch. 22.  Ch. 23.  Ch. 24.  Ch. 25.  Ch. 26.  Ch. 27.  Ch. 28.  Ch. 29.  Ch. 30. 
<br/><br/><label>ISBN: </label>0442019610 9780442019617 
<br/><br/><label>LCCN: </label>95035590 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking
<br/><br/><label>LC Class. No.: </label>TX820  / .N49 1996 
<br/><br/><label>Dewey Class. No.: </label>641.57