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The New Professional Chef by Culinary Institute of America 6th Sixth Edition HC
Endpaper Books
(2061)
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USD10,97 (aprox. 9,52 EUR) USPS Media MailTM.
Ubicado en: Lancaster, New York, Estados Unidos
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Entrega prevista entre el sáb. 29 nov. y el mié. 3 dic. a 94104
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N.º de artículo de eBay:233809734326
Última actualización el 05 nov 2025 17:25:19 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- Country of Origin
- America
- Type
- Cookbook
- Age Level
- Adults
- Subjects
- Food & Drink
- ISBN
- 9780471286790
Acerca de este producto
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471286796
ISBN-13
9780471286790
eBay Product ID (ePID)
442683
Product Key Features
Edition
6
Book Title
New Professional Chef
Number of Pages
1216 Pages
Language
English
Publication Year
1995
Topic
Methods / Quantity, Methods / Professional
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
2.2 in
Item Weight
122 Oz
Item Length
11 in
Item Width
8.9 in
Additional Product Features
Intended Audience
Trade
LCCN
95-035590
Dewey Edition
20
TitleLeading
The
Dewey Decimal
641.5/7
Table Of Content
Introduction 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.
Synopsis
Thoroughly 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.
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Endpaper Books
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