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008 911308s1991 nyua b 001 0 eng d
010 _a 91008711
011 _aBIB MATCHES WORLDCAT
020 _a0442219822
_qtrade
020 _a9780442219826
_qtrade
020 _a0442008074
_qacademic
020 _a9780442008079
_qacademic
035 _a(ATU)b10279076
035 _a(OCoLC)23139891
040 _aDLC
_beng
_erda
_cDLC
_dAGL
_dXDM
_dUKM
_dBAKER
_dUKV3G
_dBTCTA
_dYDXCP
_dATU
050 0 0 _aTX820
_b.C85 1991
082 0 0 _a641.57
_220
245 0 4 _aThe new professional chef /
_cThe Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Linda Glick Conway, editor.
250 _aFifth edition.
264 1 _aNew York :
_bVan Nostrand Reinhold,
_c[1991]
264 4 _c©1991
300 _axxv, 869 pages :
_bcolour illustrations ;
_c30 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
500 _aRevised edition of: The professional chef. 4th ed. 1974.
504 _aIncludes bibliographical references (pages 834-838) and index.
505 0 0 _tRecipe Contents --
_tForeword --
_tForeword --
_tPreface --
_tAcknowledgments --
_gCh. 1.
_tThe Professional Chef --
_gCh. 2.
_tFood and Kitchen Safety --
_gCh. 3.
_tNutrition and Healthy Cooking --
_gCh. 4.
_tEquipment Identification --
_gCh. 5.
_tThe Raw Ingredients --
_gCh. 6.
_tMise en Place --
_gCh. 7.
_tSoups --
_gCh. 8.
_tSauces --
_gCh. 9.
_tDry-Heat Cooking Methods --
_gCh. 10.
_tMoist-Heat and Combination Cooking Techniques --
_gCh. 11.
_tCharcuterie and Garde-Manger --
_gCh. 12.
_tBaking and Pastry --
_gCh. 13.
_tMise en Place and Stock Recipes --
_gCh. 14.
_tSoup Recipes --
_gCh. 15.
_tSauce Recipes --
_gCh. 16.
_tMeat Entrees --
_gCh. 17.
_tPoultry Entrees --
_gCh. 18.
_tFish Entrees --
_gCh. 19.
_tVegetarian Entrees --
_gCh. 20.
_tInternational Entrees --
_gCh. 21.
_tVegetable Side Dishes --
_gCh. 22.
_tPotato, Grain, and Pasta Dishes --
_gCh. 23.
_tBreakfast Recipes --
_gCh. 24.
_tSalads and Salad Dressings --
_gCh. 25.
_tSandwiches and Pizzas --
_gCh. 26.
_tHors d'Oeuvres and Appetizers --
_gCh. 27.
_tSausages, Pates, and Terrines --
_gCh. 28.
_tBreads --
_gCh. 29.
_tKitchen Desserts --
_gCh. 30.
_tCakes and Pastries --
_tAppendix 1: Seasonal Availability of Produce --
_tAppendix 2: Tables --
_tAppendix 3: Weights and Measures Conversions --
_tGlossary --
_tRecommended Reading List --
_tFood Associations --
_tIndex.
588 _aMachine converted from AACR2 source record.
650 0 _aQuantity cooking
_9323051
700 1 _aConway, Linda Glick.
_91023936
710 2 _aCulinary Institute of America
_9312155
710 2 2 _aCulinary Institute of America.
_tProfessional chef.
907 _a.b10279076
_b28-09-17
_c27-10-15
942 _cB
945 _a641.57 CUL
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