The professional chef / by the Culinary Institute of America
The professional chef / by the Culinary Institute of America
- 7
- Estados Unidos de América : John Wiley & Sons
- xix, 1036 p. / 29 cm.
Incluye índices
Bibliografía: p. 1015-1019
The culinary professional -- Tools and ingredients in the professional kitchen -- Stocks, sauces, and soups -- Meats, poultry, fish, and shellfish -- Vegetables, potatoes, grains and legumes, and pasta dumplings -- Breakfast and garde manger -- Baking and pastry
0-471-38257-4
Quantity cookery \ Culinary Institute of America \ New Professional chef
CO TX820 P96431 2002
Incluye índices
Bibliografía: p. 1015-1019
The culinary professional -- Tools and ingredients in the professional kitchen -- Stocks, sauces, and soups -- Meats, poultry, fish, and shellfish -- Vegetables, potatoes, grains and legumes, and pasta dumplings -- Breakfast and garde manger -- Baking and pastry
0-471-38257-4
Quantity cookery \ Culinary Institute of America \ New Professional chef
CO TX820 P96431 2002
