The professional chef / by the Culinary Institute of America 

 - 7 
 - Estados Unidos de América : John Wiley & Sons 
 - xix, 1036 p. / 29 cm. 
<br/><br/> Incluye índices 
<br/><br/>Bibliografía: p. 1015-1019 
<br/><br/>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 
<br/><br/><label>ISBN: </label>0-471-38257-4 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cookery \ Culinary Institute of America \ New Professional chef
<br/><br/><label>LC Class. No.: </label>CO TX820 P96431 2002