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.

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