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The professional chef.

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Bibliographic Details
Corporate Author: The Culinary Institute of America
Format: Book
Language: English
Published: Nueva York : Wiley John & Sons. INC, ©2011.
Edition: Ninth edition
Subjects:
Cocina
Desayunos
Confitería
Utensilios de cocina
Notas Contenido:
  • 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.
Table of Contents:
  • 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.

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