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005 | 20221101192210.0 | ||
008 | 911308s1991 nyua b 001 0 eng d | ||
010 | _a 91008711 | ||
011 | _aBIB MATCHES WORLDCAT | ||
020 |
_a0442219822 _qtrade |
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020 |
_a9780442219826 _qtrade |
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020 |
_a0442008074 _qacademic |
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020 |
_a9780442008079 _qacademic |
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035 | _a(ATU)b10279076 | ||
035 | _a(OCoLC)23139891 | ||
040 |
_aDLC _beng _erda _cDLC _dAGL _dXDM _dUKM _dBAKER _dUKV3G _dBTCTA _dYDXCP _dATU |
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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 |
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336 |
_atext _btxt _2rdacontent |
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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 |
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_a(2)b _a(2)c _b06-04-16 _cm _da _feng _gnyu _h4 |
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