Universidad Tecnológica de Cancún
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The professional chef / by the Culinary Institute of America

By: Material type: TextLanguage: English Publication details: Estados Unidos de América : John Wiley & SonsEdition: 7Description: xix, 1036 p. / 29 cmISBN:
  • 0-471-38257-4
Subject(s): LOC classification:
  • CO TX820 P96431 2002
Online resources:
Contents:
The culinary professional -- Tools and ingredients in the professional kitchen -- Stocks, sauces, and soups -- Meats, poultry, fish, and shellfish -- Vegetables, potatoes, grains and legumes, and pasta dumplings -- Breakfast and garde manger -- Baking and pastry
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Item type Current library Collection Status Barcode
Libros-Monografías UT Cancún Colección general Available 01673

Incluye índices

Bibliografía: p. 1015-1019

The culinary professional -- Tools and ingredients in the professional kitchen -- Stocks, sauces, and soups -- Meats, poultry, fish, and shellfish -- Vegetables, potatoes, grains and legumes, and pasta dumplings -- Breakfast and garde manger -- Baking and pastry

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