000 | 02758cam a2200409 i 4500 | ||
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005 | 20211103170137.0 | ||
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 |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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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 |
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700 | 1 |
_aDonovan, Mary Deirdre, _d1955- _9409721 |
|
710 | 2 |
_aCulinary Institute of America _9312155 |
|
907 |
_a.b10712616 _b13-12-19 _c27-10-15 |
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