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New Professional Chef by Culinary Institute of America (CIA) Staff (1995, Hardcover)
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It also features illustrations, making it easy to follow along with the instructions. Once paid I cannot help you! See the pictures they show everything you need to know about the condition of the item.
- ¡Cómpralo ya!1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food
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Product Identifiers
PublisherWiley & Sons, Incorporated, John
ISBN-100471286796
ISBN-139780471286790
eBay Product ID (ePID)442683
Product Key Features
Edition6
Book TitleNew Professional Chef
Number of Pages1216 Pages
LanguageEnglish
TopicMethods / Quantity, Methods / Professional
Publication Year1995
IllustratorYes
GenreCooking
AuthorCulinary Institute of America (Cia) Staff
FormatHardcover
Dimensions
Item Height2.2 in
Item Weight122 Oz
Item Length11 in
Item Width8.9 in
Additional Product Features
Intended AudienceTrade
LCCN95-035590
TitleLeadingThe
Dewey Edition20
Dewey Decimal641.5/7
Table Of ContentIntroduction to the Profession. THE FOODSERVICE PROFESSIONAL. The Professional Chef. Food and Kitchen Safety. Nutrition and Healthy Cooking. Equipment Identification. The Raw Ingredients. COOKING IN THE PROFESSIONAL KITCHEN. Mise en Place. Soups. Sauces. Dry-Heat Cooking Methods. Moist-Heat and Combination Cooking Techniques. Charcuterie and Garde-Manager. Baking and Pastry. THE RECIPES. Mise en Place and Stock Recipe. 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 d2Oeurvres and Appetizers. Sausages, Pates, and Terrines. Breads. Kitchen Desserts. Cakes and Pastries. Appendices. Glossary. Recommended Reading List. Food Associations. Index.
SynopsisThoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.
