TY  - BOOK
AU  - Donovan,Mary Deirdre
ED  - Culinary Institute of America.
TI  - The new professional chef
SN  - 9780442019617 (hardcover)
AV  - TX820 .N49 1996
U1  - 641.57 CUL 
PY  - 1996///
CY  - New York
PB  - Van Nostrand Reinhold
KW  - Quantity cooking
KW  - Quantity cookery
KW  - Advice on careers & achieving success
KW  - thema
N1  - Includes bibliographical references (p. 1162-1167) and index; 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
ER  -