000			01727cam-a2200349Ia-4500
001			000452023
003			OCoLC
005			20241013204823.0
008			041029s1996 nyua rb 001 0 eng d
020			_a0471286796
035			_a300483
040			_aEEL _bspa _cEEL _dUIASF
050		4	_aTX 820 _bN49.1996
082		4	_a641.57
245	0	4	_aThe new professional chef / _cthe Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Mary Deirdre Donovan, editor.
250			_a6th ed.
260			_aNew York : _bWiley, _c1996.
300			_axxiv, 1190 p. : _bil. (alg col.) ; _c29 cm.
504			_aIncluye referencias (p. 1162-1167) e índice.
505	0		_aThe 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.
650		4	_aCocina cuantitativa
700	1		_aDonovan, Mary Deirdre, _d1955-
710	2		_aCulinary Institute of America.
942		1	_cNEWBFXC1
905			_a01
049			_aUIAA
999			_c423961 _d423961
980			_8126340 _g ADMIN1