The new professional chef / the Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Mary Deirdre Donovan, editor.
Tipo de material:![Texto](/opac-tmpl/lib/famfamfam/BK.png)
- 0471286796
- 641.57
- TX 820 N49.1996
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.