000			02210cam a22003378a 4500
005			20211102113121.0
008			040321s2006 nju 001 0 eng
010			_a 2004027110
011			_aBIB MATCHES WORLDCAT
020			_a0764557343 (cloth : alk. paper)
035			_a(ATU)b10841271
035			_a(DLC) 2004027110
035			_a(OCoLC)57010045
040			_aDLC _cDLC _dDLC
042			_apcc
050	0	0	_aTX820 _b.P738 2006
082	0	0	_a641.5/7 _222
245	0	4	_aThe professional chef / _cthe Culinary Institute of America.
250			_a8th ed.
263			_a0609
264		1	_aHoboken, N.J. : _bJohn Wiley & Sons, _c2006.
300			_axvi, 1215 p. : _bcol. ill. ; _c28 cm.
500			_aIncludes index.
505	0		_aIntroduction to the Profession -- Menus and Recipes -- The Basics of Nutrition and Food Science -- Food and Kitchen Safety -- The Americas -- Asia -- Europe -- Equipment Identification -- Meat, Poultry, and Game Identification -- Fish and Shellfish Identification -- Fruits, Vegetables, and Fresh Herb Identification -- Dairy and Egg Purchasing and Identification -- Dry Goods Identification -- Mise en Place for Stocks, Sauces, and Soups -- Stocks -- Sauces -- Soups -- Mise en Place for Meats, Poultry, and Fish -- Fabricating Meats, Poultry, and Fish -- Grilling and Broiling, Roasting and Baking -- Sauteeing, Pan Frying, and Deep Frying -- Steaming and Submersion Cooking -- Braising and Stewing -- Mise en Place for Vegetables and Fresh Herbs -- Cooking Vegetables -- Cooking Potatoes -- Cooking Grains and Legumes -- Cooking Pasta and Dumplings -- Cooking Eggs -- Salad Dressings and Salads -- Sandwiches -- Hors d' Oeuvre and Appetizers -- Charcuterie and Garde Manger -- Functions of Baking Ingredients -- Yeast Breads -- Pastry Doughs and Batters -- Custards, Creams and Mousse -- Fillings, Frostings and Dessert Sauces.
650		0	_aQuantity cooking _9323051
710	2		_aCulinary Institute of America _9312155
907			_a.b10841271 _b15-04-19 _c27-10-15
998			_a(2)b _a(2)c _b20-03-18 _cm _da _feng _gnju _h4
945			_a641.57 PRO _g1 _iA288021B _j0 _lcmain _o- _p$106.00 _q- _r- _s- _t0 _u12 _v0 _w0 _x0 _y.i11957517 _z29-10-15
942			_cB
999			_c1147138 _d1147138