TY  - GEN
AU  - DRTIM RYAN
ED  - THE CULINARY INSTITUTE OF AMERICA
TI  - THE PROFESSIONAL CHEF,  THE CULINARY INSTITUTE OF AMERICA /DR. TIM RYAN
SN  - 978 0 7645 5734 7
AV  - GAST1 COMPL 25 
CY  - CANADA, ED. JOHN WILEY &SONS, ING.
KW  - MISE EN PLACE FOR MEATS,POULTRY, AND FISH,FABRICATING MEATS,POULTRY AND FISH,GRILLING AND BRILING,ROASTING AND BAKING,SAUTEING, PAN FRYING, AND DEEP FRYING,STEAMING AND SUBMERSION COOKING,BRAISING AND STEWING,MISE EN PLACE FOR VEGETABLES AND FRESH  HERBS,COOKING VEGETABLE,COOKING POTATOES,COOKING GRAINS AND LEGUMES,COOKING PASTA AND DUMPLINGS,COOKING EGGS, SALAD DRESSINGS AND SALADS,SANDWICHES,HORS D'OEUVRE AND APPETIZERS,CHARCUTERIE AND GARDE MANGER,BAKING MISE EN PLACE,YEAST BREADS, PASTRY DOUGHS AND BATTERS,CUSTARDS,CREAMS, AND MOUSSES,FILINGS, FROSTINGS, AND DESSERT SAUCES
N1  - ES UN BUEN LIBRO CONTIENE VARIAS RECETAS; INTRODUCTION TO THE PROFESSION,MENUS AND RECIPES,THE BASICS OF NUTRITION AND FOOD SCIENCIE,FOOD AND KITCHEN SAFETY,THE AMERICAS,ASIA,EUROPE,EQUIPMENT IDENTIFICATION,MEAT,POULTRY,AND GAME IDENTIFICATION,FRUIT,VEGETABLE, AND FRESH HERB IDENTIFICATION,DAIRY AND EGG PURCHASING AND IDENTIFICATION,DRY GOODS IDENTIFICATION, MISE EN PLACE FOR  STOCKS,SAUCES, AND SOUPS,STOCKS,SAUCES,SOUPS
ER  -