The new professional chef
By: the Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Mary Deirdre Donovan, editor
Contributors: Donovan, Mary Deirdre, 1955-; Culinary Institute of America
Edition: 6th ed
Publisher: Wiley
Published: 1996
Place of publication: New York
Language: eng
Number of pages: 1190
Subjects: Quantity cookery
Description: xxiv, 1190 p. : 29 cm
Notes: Includes bibliographical references (p. 1162-1167) and index
Table of contents: title: The professional chef; title: Food and kitchen safety; title: Nutrition and healthy cooking; title: Equipment identification; title: The raw ingredients; title: Mise en place; title: Soups; title: Sauces; title: Dry-heat cooking methods; title: Moist-heat and combination cooking techniques; title: Charcuterie and garde-manger; title: Baking and pastry; title: Mise en place and stock recipes; title: Soup recipes; title: Sauce recipes; title: Meat entrees; title: Poultry entrees; title: Fish entrees; title: Vegetarian entrees; title: International entrees; title: Vegetable side dishes; title: Potato, grain, and pasta dishes; title: Breakfast recipes; title: Salads and salad dressings; title: Sandwiches and pizzas; title: Hors d'oeuvres and appetizers; title: Sausages, pates, and terrines; title: Breads; title: Kitchen desserts; title: Cakes and pastries