Culinary essentials / American Culinary Federation ; compiled by the Culinary Institute of America.
Material type:
TextPublisher: Upper Saddle River, New Jersey : Pearson Prentice Hall, c2006Description: xxv, 1077 pages : color illustrations ; 29 cm. + 1 CD-ROM (4 3/4 in.)Content type: text Media type: unmediated Carrier type: volumeISBN: 9810699360 [newsprint]Subject(s): Culinary fundamentals | CookingDDC classification: Online resources: Table of contents | Item type | Current location | Call number | Status | Date due | Barcode |
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641.5 Am35 2006 (Browse shelf) | Available | 3UCBL000017965 |
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| 641.3 Se22 1967 Food and nutrition / | 641.300154 Au62 1973 Food chemistry | 641.302 D34 2013 The top 160 superfoods : | 641.5 Am35 2006 Culinary essentials / | 641.5 B29 2009 The art of nutritional cooking / | 641.5 C77 2018 Cookery : | 641.5 D33 1969 Let's cook with Nora: |
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
HRM
English
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