The new professional chef / 
the Culinary Institute of America ; with forewords by Paul Bocuse and Ferdinand Metz ; Mary Deirdre Donovan, editor. 
 - 6th ed. 
 - New York :  Van Nostrand Reinhold,  c1996. 
 - xxiv, 1190 p. :  ill. (some col.) ;  19 cm. 
<br/><br/>Includes bibliographical references (p. 1162-1167) and index. 
<br/><br/>The professional chef -- Food and kitchen safety -- Nutrition and healthy cooking -- Equipment identification -- The raw ingredients -- Mise en place -- Soups -- Sauces -- Dry-heat cooking methods -- Moist-heat and combination cooking techniques -- Charcuterie and garde-manger -- Baking and pastry -- Mise en place and stock recipes -- 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 d'oeuvres and appetizers -- Sausages, pates, and terrines -- Breads -- Kitchen desserts -- Cakes and pastries. 
<br/><br/><label>ISBN: </label>9780442019617 (hardcover) 0442019610 (hardcover) 
<br/><br/><label>LCCN: </label>95035590 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.<br/>Quantity cookery.<br/>Advice on careers & achieving success
<br/><br/><label>LC Class. No.: </label>TX820  / .N49 1996 
<br/><br/><label>Dewey Class. No.: </label>641.57 CUL