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008 980105s1996 nyua b 001 0 eng d
010 _a 95035590
011 _aBIB MATCHES WORLDCAT
020 _a0442019610
_qhardcover
020 _a9780442019617
_qhardcover
035 _a(ATU)b10712616
035 _a(DLC) 95035590
035 _a(OCoLC)32922109
040 _aDLC
_beng
_erda
_dATU
050 0 0 _aTX820
_b.N49 1996
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 ; Mary Deirdre Donovan, editor.
250 _aSixth edition.
264 1 _aNew York :
_bVan Nostrand Reinhold,
_c[1996]
264 4 _c©1996
300 _axxiv, 1190 pages :
_billustrations (some colour) ;
_c19 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
500 _aAt head of title: The Culinary Institute of America.
504 _aIncludes bibliographical references (pages 1162-1167) and index.
505 0 0 _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 _aDonovan, Mary Deirdre,
_d1955-
_9409721
710 2 _aCulinary Institute of America
_9312155
907 _a.b10712616
_b13-12-19
_c27-10-15
998 _a(3)b
_a(3)c
_b06-04-16
_cm
_da
_feng
_gnyu
_h4
945 _a641.57 NEW
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