Culinary essentials /
American Culinary Federation ; compiled by the Culinary Institute of America.
- Upper Saddle River, New Jersey : Pearson Prentice Hall, c2006
- xxv, 1077 pages : color illustrations ; 29 cm. + 1 CD-ROM (4 3/4 in.)
Original edition, entitled Culinary fundamentals, 1st edition, by American Culinary Federation, The , published by Pearson Education, Inc., publishing as Prentice Hall, Copyright (c) 2006
Original ISBN 0131180118
Includes appendices, glossary and index
Contents: Section 1 Introduction -- Section 2 Nutrition, safety, and science -- Section 3 Culinary math and recipes -- Section 4 Tools and equipment -- Section 5 Ingredients -- Section 6 Stocks, soups, and sauces -- Section 7 Dry heat techniques -- Section 8 Moist heat techniques -- Section 9 Completing the plate -- Section 10 Pantry -- Section 11 Garde-manger -- Section 12 Baking -- Section 13 Advanced topics -- Section 14 Cuisines of the world
English
9810699360 [newsprint]
2005014668
Culinary fundamentals
Cooking
Original edition, entitled Culinary fundamentals, 1st edition, by American Culinary Federation, The , published by Pearson Education, Inc., publishing as Prentice Hall, Copyright (c) 2006
Original ISBN 0131180118
Includes appendices, glossary and index
Contents: Section 1 Introduction -- Section 2 Nutrition, safety, and science -- Section 3 Culinary math and recipes -- Section 4 Tools and equipment -- Section 5 Ingredients -- Section 6 Stocks, soups, and sauces -- Section 7 Dry heat techniques -- Section 8 Moist heat techniques -- Section 9 Completing the plate -- Section 10 Pantry -- Section 11 Garde-manger -- Section 12 Baking -- Section 13 Advanced topics -- Section 14 Cuisines of the world
English
9810699360 [newsprint]
2005014668
Culinary fundamentals
Cooking