THE PROFESSIONAL CHEF, THE CULINARY INSTITUTE OF AMERICA /DR. TIM RYAN
Detalles de publicación: CANADA, ED. JOHN WILEY &SONS, ING. Descripción: P. 1215 /27CMISBN: 978 0 7645 5734 7Tema(s): 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 SAUCESClasificación LoC:GAST1 COMPL 25
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| Tipo de ítem | Biblioteca actual | Colección | Signatura | Copia número | Estado | Fecha de vencimiento | Código de barras |
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Libros
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ALAMAR | Colección General | 427 R988t (Navegar estantería(Abre debajo)) | Ej. 1 | No para préstamo | LMR003240 | |
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Libros
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ALAMAR | Colección General | 427 R988t (Navegar estantería(Abre debajo)) | Ej. 2 | No para préstamo | LMR003241 |
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,