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The new professional chef / the Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Mary Deirdre Donovan, editor.

Colaborador(es): Tipo de material: TextoTextoDetalles de publicación: New York : Wiley, 1996.Edición: 6th edDescripción: xxiv, 1190 p. : il. (alg col.) ; 29 cmISBN:
  • 0471286796
Tema(s): Clasificación CDD:
  • 641.57
Clasificación LoC:
  • TX 820 N49.1996
Contenidos:
The professional chef -- Food and kitchen safety -- Nutrition and healthy cooking -- Equipment identification -- The raw ingredients -- Mise en place -- Soups -- Sauces -- Dry-heat cooking methods -- Moist-heat and combination cooking techniques -- Charcuterie and garde-manger -- Baking and pastry -- Mise en place and stock recipes -- Soup recipes -- Sauce recipes -- Meat entrees -- Poultry entrees -- Fish entrees -- Vegetarian entrees -- International entrees -- Vegetable side dishes -- Potato, grain, and pasta dishes -- Breakfast recipes -- Salads and salad dressings -- Sandwiches and pizzas -- Hors d'oeuvres and appetizers -- Sausages, pates, and terrines -- Breads -- Kitchen desserts -- Cakes and pastries.
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Existencias
Tipo de ítem Biblioteca actual Colección Signatura topográfica Copia número Estado Fecha de vencimiento Código de barras
Libros Biblioteca Francisco Xavier Clavigero Acervo Acervo General TX 820 N49.1996 (Navegar estantería(Abre debajo)) ej. 1 Disponible BFXC003879

Incluye referencias (p. 1162-1167) e índice.

The professional chef -- Food and kitchen safety -- Nutrition and healthy cooking -- Equipment identification -- The raw ingredients -- Mise en place -- Soups -- Sauces -- Dry-heat cooking methods -- Moist-heat and combination cooking techniques -- Charcuterie and garde-manger -- Baking and pastry -- Mise en place and stock recipes -- Soup recipes -- Sauce recipes -- Meat entrees -- Poultry entrees -- Fish entrees -- Vegetarian entrees -- International entrees -- Vegetable side dishes -- Potato, grain, and pasta dishes -- Breakfast recipes -- Salads and salad dressings -- Sandwiches and pizzas -- Hors d'oeuvres and appetizers -- Sausages, pates, and terrines -- Breads -- Kitchen desserts -- Cakes and pastries.