The professional chef / the Culinary Institute of America
Tipo de material:
TextoDetalles de publicación: Hoboken, N.J. : John Wiley, 2006Edición: 8a edDescripción: xvi, 1215 p. : il., fot., lam. ; 29 cmISBN: - 0764557343
- Culinary Institute of America
- TX820 P96431 2006
Contenidos:
Preface - Introduction -- Chapter 1. Introduction to the Profession -- Chapter 2. Menus and Recipes -- Chapter 3. The Basics of Nutrition and Food Science -- Chapter 4. Food and Kitchen Safety -- Chapter 5. Equipment Identification -- Chapter 6. Meat, Poultry, and Game Identification -- Chapter 7. Fish and Shellfish Identification -- Chapter 8. Fruits, Vegetables, and Fresh Herb Identification -- Chapter 9. Dairy and Egg Purchasing and Identification -- Chapter 10. Dry Goods Identification -- Chapter 11. Mise en Place for Stocks, Sauces, and Soups -- Chapter 12. Stocks -- Chapter 13. Sauces
| Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | |
|---|---|---|---|---|---|---|---|---|---|---|---|
Libros para consulta en sala
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Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | COLECCIÓN RESERVA | TX820 P96431 2006 (Navegar estantería(Abre debajo)) | 1 | No para préstamo | Gastronomia | 014730 |
Total de reservas: 0
Navegando Biblioteca Antonio Enriquez Savignac estanterías, Colección: COLECCIÓN RESERVA Cerrar el navegador de estanterías (Oculta el navegador de estanterías)
| TX 820 N53 1991 The new professional chef / | TX820 P738 The professional chef / | TX820 P75 2000 The Professional Chef's Techiques of Healthy Cooking / | TX820 P96431 2006 The professional chef / | TX 820 P96431 2011 The professional chef / | TX 820 S64 The professional chef's art of garde manger / | TX830 G37 Garde Manger: The Art and Craft of The Cold Kitchen / |
Incluye Bibliografía: p. 1190-1195
Preface - Introduction -- Chapter 1. Introduction to the Profession -- Chapter 2. Menus and Recipes -- Chapter 3. The Basics of Nutrition and Food Science -- Chapter 4. Food and Kitchen Safety -- Chapter 5. Equipment Identification -- Chapter 6. Meat, Poultry, and Game Identification -- Chapter 7. Fish and Shellfish Identification -- Chapter 8. Fruits, Vegetables, and Fresh Herb Identification -- Chapter 9. Dairy and Egg Purchasing and Identification -- Chapter 10. Dry Goods Identification -- Chapter 11. Mise en Place for Stocks, Sauces, and Soups -- Chapter 12. Stocks -- Chapter 13. Sauces
PG
NUEVOSGASTRO
