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The fundamental techniques of classic cuisine / by The French Culinary Institute with Judith Choate photographs by Matthew Septimus ; illustrations by Glenn Wolf.

Contributor(s): Material type: TextTextPublication details: New York : Stewart, Tabori & Chang ; London : Thames & Hudson [distributor], 2006.Description: 496 p. : ill. (some col.) ; 26 cmISBN:
  • 9781584794783 (hbk.) :
  • 9781584794783
Subject(s): DDC classification:
  • 641.5944 THE
LOC classification:
  • TX719
Contents:
Sessons: 1.Basic principles and terms of the professional French kitchen -- 2.Working with vegetables -- 3.Stocks -- 4.Sauces -- 5.Preserving food -- 6.Working with eggs -- 7.Working with potatoes -- 8.Working with poultry -- 9.Methods of cooking meat: beef and veal -- 10.Methods of cooking meat: mixte cooking and cooking lam -- 11.Methods of cooking meat: Poe^le, breading and sauteþing, cooking pork -- 12.Pot au feu -- 13.Soups -- 14.Salads -- 15.Working with fish -- 16.Working with shellfish -- 18.Braising and marinades -- 19.Organ meats: making terrines, ballottines, and pa^teþs en crou^te -- 20.Pastry doughts -- 21.Creams and custard s-- 22.Cre^pes, frying batter, and brioche -- 23.Geþnoise -- 24.Frozen desserts and meringues -- 25.Mousses, souffleþs, Bavarian creams, and Charlottes -- 26.Introduction to kitchen management.
Summary: This volume provides all the essential information techniques for becoming a proficient home cook or a beginning professional chef. It includes more than 650 colour photos showing techniques, preparations, equipment, ingredients, and finished dishes, as well as 200 classic recipes.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 641.5944 THE (Browse shelf(Opens below)) 1 Available 207403
Long Loan TUS: Midlands, Main Library Athlone General Lending 641.5944 THE (Browse shelf(Opens below)) 1 Available 207404
Long Loan TUS: Midlands, Main Library Athlone General Lending 641.5944 THE (Browse shelf(Opens below)) 1 Available 207402

Includes index.

Sessons: 1.Basic principles and terms of the professional French kitchen -- 2.Working with vegetables -- 3.Stocks -- 4.Sauces -- 5.Preserving food -- 6.Working with eggs -- 7.Working with potatoes -- 8.Working with poultry -- 9.Methods of cooking meat: beef and veal -- 10.Methods of cooking meat: mixte cooking and cooking lam -- 11.Methods of cooking meat: Poe^le, breading and sauteþing, cooking pork -- 12.Pot au feu -- 13.Soups -- 14.Salads -- 15.Working with fish -- 16.Working with shellfish -- 18.Braising and marinades -- 19.Organ meats: making terrines, ballottines, and pa^teþs en crou^te -- 20.Pastry doughts -- 21.Creams and custard s-- 22.Cre^pes, frying batter, and brioche -- 23.Geþnoise -- 24.Frozen desserts and meringues -- 25.Mousses, souffleþs, Bavarian creams, and Charlottes -- 26.Introduction to kitchen management.

This volume provides all the essential information techniques for becoming a proficient home cook or a beginning professional chef. It includes more than 650 colour photos showing techniques, preparations, equipment, ingredients, and finished dishes, as well as 200 classic recipes.

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