TY  - BOOK
ED  - American Culinary Federation
ED  - Culinary Institute of America.
TI  - Culinary essentials
SN  - 9810699360 [newsprint]
PY  - 2006///
CY  - Upper Saddle River, New Jersey
PB  - Pearson Prentice Hall
KW  - Culinary fundamentals
KW  - Cooking
N1  - 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
UR  - http://www.loc.gov/catdir/toc/ecip0513/2005014668.html
ER  -