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Tr. Ref. 641.5 C91p 2011 (HS)
Teachers' Reference
 
The professional chef
by The Culinary Institute of America
Edition: 9th ed.
xix, 1212 p. : col. ill. ; 29 cm.

©2011 Published by John Wiley & Sons, Inc. , Hoboken, New Jersey, 2011
ISBN 9780470421352
Notes Published simultaneously in Canada.
Notes Includes appendix, glossary, bibliographical references, and indexes.
Contents  1. The culinary professional. -- 2. Tools and ingredients in the professional kitchen. -- 3. Stocks, sauces, and soups. -- 4. Meats, poultry, fish, and shellfish. -- 5. Vegetables, potatoes, grains and legumes, and pasta and dumplings. -- 6. Breakfast and garde manger. -- 7. Baking and pastry.
Book ID 1000131950
QUANTITY COOKING
 
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