TY  - BOOK
AU  - Donovan,Mary Deirdre
ED  - Culinary Institute of America.
TI  - The new professional chef
SN  - 0471286796
AV  - TX 820 N49.1996
U1  - 641.57 
PY  - 1996///
CY  - New York
PB  - Wiley
KW  - Cocina cuantitativa
N1  - 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
ER  -