Foto 1 di 21

Foto di catalogo

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 1 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 2 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 3 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 4 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 5 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 6 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 7 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 8 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 9 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 10 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 11 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 12 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 13 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 14 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 15 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 16 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 17 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 18 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 19 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 20 di 21

1996 New Professional Chef by Culinary Institute of America Staff Cookbook Food - Foto 21 di 21

New Professional Chef by Culinary Institute of America (CIA) Staff (1995, Hardcover)

Zoogleflats Resale (1059)

Prezzo:

US $26,00

CircaEUR 22,22

+ $35,18 di spese di spedizione

Consegna prevista mer 3 set - ven 12 set

Restituzioni:

Restituzioni entro 30 giorni. Le spese di spedizione del reso sono a carico dell'acquirente..

Condizione:

Come Nuovo

It also features illustrations, making it easy to follow along with the instructions. Once paid I cannot help you! See the pictures they show everything you need to know about the condition of the item.

Informazioni su questo prodotto

Product Identifiers

PublisherWiley & Sons, Incorporated, John

ISBN-100471286796

ISBN-139780471286790

eBay Product ID (ePID)442683

Product Key Features

Edition6

Book TitleNew Professional Chef

Number of Pages1216 Pages

LanguageEnglish

Publication Year1995

TopicMethods / Quantity, Methods / Professional

IllustratorYes

GenreCooking

AuthorCulinary Institute of America (Cia) Staff

FormatHardcover

Dimensions

Item Height2.2 in

Item Weight122 Oz

Item Length11 in

Item Width8.9 in

Additional Product Features

Intended AudienceTrade

LCCN95-035590

Dewey Edition20

TitleLeadingThe

Dewey Decimal641.5/7

Table Of ContentIntroduction to the Profession. THE FOODSERVICE PROFESSIONAL. The Professional Chef. Food and Kitchen Safety. Nutrition and Healthy Cooking. Equipment Identification. The Raw Ingredients. COOKING IN THE PROFESSIONAL KITCHEN. Mise en Place. Soups. Sauces. Dry-Heat Cooking Methods. Moist-Heat and Combination Cooking Techniques. Charcuterie and Garde-Manager. Baking and Pastry. THE RECIPES. Mise en Place and Stock Recipe. Soup Recipes. Sauce Recipes. Meat Entrees. Poultry Entrees. Fish Entrees. Vegetarian Entrees. International Entrees. Vegetable Side Dishes. Potato, Grain, and Pasta Dishes. Breakfast Recipes. Salads and Salad Dressings. Sandwiches and Pizzas. Hors d2Oeurvres and Appetizers. Sausages, Pates, and Terrines. Breads. Kitchen Desserts. Cakes and Pastries. Appendices. Glossary. Recommended Reading List. Food Associations. Index.

SynopsisThoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.