ISBN: 0471293725
Gebundene Ausgabe, [EAN: 9780471293729], John Wiley & Sons Inc, John Wiley & Sons Inc, Book, [PU: John Wiley & Sons Inc], John Wiley & Sons Inc, Produced by the Culinary Institute of Amer… More...
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ISBN: 0471293725
Gebundene Ausgabe, [EAN: 9780471293729], John Wiley & Sons Inc, John Wiley & Sons Inc, Book, [PU: John Wiley & Sons Inc], John Wiley & Sons Inc, Produced by the Culinary Institute of Amer… More...
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1991, ISBN: 0471293725
Hardcover, [EAN: 9780471293729], John Wiley & Sons, John Wiley & Sons, Book, [PU: John Wiley & Sons], 1991-05-01, John Wiley & Sons, 276815, Job Hunting, 276808, Careers, 68, Business, Fi… More...
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1991, ISBN: 9780471293729
1991-02-07. Good. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. May be ex-library. Shipping & Handling b… More...
Biblio.com |
1991, ISBN: 9780471293729
John Wiley & Sons Inc, 1991-05-01. Hardcover. Good., John Wiley & Sons Inc, 1991-05-01
Biblio.com |
ISBN: 0471293725
Gebundene Ausgabe, [EAN: 9780471293729], John Wiley & Sons Inc, John Wiley & Sons Inc, Book, [PU: John Wiley & Sons Inc], John Wiley & Sons Inc, Produced by the Culinary Institute of Amer… More...
ISBN: 0471293725
Gebundene Ausgabe, [EAN: 9780471293729], John Wiley & Sons Inc, John Wiley & Sons Inc, Book, [PU: John Wiley & Sons Inc], John Wiley & Sons Inc, Produced by the Culinary Institute of Amer… More...
1991
ISBN: 0471293725
Hardcover, [EAN: 9780471293729], John Wiley & Sons, John Wiley & Sons, Book, [PU: John Wiley & Sons], 1991-05-01, John Wiley & Sons, 276815, Job Hunting, 276808, Careers, 68, Business, Fi… More...
1991, ISBN: 9780471293729
1991-02-07. Good. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. May be ex-library. Shipping & Handling b… More...
1991, ISBN: 9780471293729
John Wiley & Sons Inc, 1991-05-01. Hardcover. Good., John Wiley & Sons Inc, 1991-05-01
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In the first two of four parts, arranged in a progressive, logical sequence, the book provides a brief historical overview of the chef's role and discusses matters of interest to all cooks: the identification and purchasing of ingredients, nutrition, food safety, and sanitation, among other matters. The third part explores the techniques that underlie all cooking, from mise en place (readying ingredients), through sauces and soups and the dry- and moist-heat cooking methods, to charcuterie, baking, and pastry. This section, illustrated as elsewhere in the book by step-by-step color photos, line drawings, tables, and charts, is an unendingly informative book in itself. The book concludes with the recipes, arranged as a professional would want them, in chapters devoted to food categories such as sauces and entrees; breakfast and pasta dishes; and breads, cakes and pastries, among others. The hundreds of recipes (500 new to this edition) are designed for 10 or more servings; though reducible, their outstanding usefulness lies in revealing dish anatomy--the way recipes work. Updated with a 50-page chapter on international fare, and containing cooking trucs throughout, material on dietary substitutions, historical and anecdotal information, and serving suggestions, The New Professional Chef is an A to Z resource no culinary library should lack. --Arthur Boehm
Details of the book - The New Professional Chef
EAN (ISBN-13): 9780471293729
ISBN (ISBN-10): 0471293725
Hardcover
Publishing year: 1991
Publisher: John Wiley & Sons Inc
Book in our database since 2008-06-23T08:32:22-04:00 (New York)
Detail page last modified on 2018-08-30T21:16:38-04:00 (New York)
ISBN/EAN: 9780471293729
ISBN - alternate spelling:
0-471-29372-5, 978-0-471-29372-9
Alternate spelling and related search-keywords:
Book author: cia, culinary institute america
Book title: the professional chef
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