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|a The professional chef.
|
| 250 |
|
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|a Ninth edition
|
| 260 |
|
|
|a Nueva York :
|b Wiley John & Sons. INC,
|c ©2011.
|
| 300 |
|
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|a xix,1212 páginas :
|b ilustraciones ;
|c 28 cm.
|
| 504 |
|
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|a Incluye referencias bibliográficas e índices
|
| 505 |
0 |
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|a 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 and dumplings -- Breakfast and garde manger -- Baking and pastry.
|
| 650 |
1 |
7 |
|a Cocina
|2 Armarc
|
| 650 |
1 |
7 |
|a Desayunos
|2 Armarc
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| 650 |
1 |
7 |
|a Confitería
|2 Armarc
|
| 650 |
2 |
7 |
|a Utensilios de cocina
|2 Armarc
|
| 710 |
2 |
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|a The Culinary Institute of America
|
| 952 |
|
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|w 2026-01-09
|y BOOK
|z Km. 7 Vía Bogotá - Mosquera
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