000			02130cam a22004094a 4500
001			13979375
003			OSt
005			20150812163857.0
008			050523s2006 njua b 001 0 eng
010			_a 2005014668
020			_a9810699360 [newsprint]
040			_aDLC _cDLC _dDLC
042			_apcc
082	0	0	_222
110			_aAmerican Culinary Federation
245	0	0	_aCulinary essentials / _cAmerican Culinary Federation ; compiled by the Culinary Institute of America.
260			_aUpper Saddle River, New Jersey : _bPearson Prentice Hall, _cc2006
300			_axxv, 1077 pages : _bcolor illustrations ; _c29 cm. + _e1 CD-ROM (4 3/4 in.)
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
500			_aOriginal 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
504			_aIncludes appendices, glossary and index
505			_aContents: 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
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
630			_aCulinary fundamentals
650		0	_aCooking
710	2		_aCulinary Institute of America.
856	4	1	_3Table of contents _uhttp://www.loc.gov/catdir/toc/ecip0513/2005014668.html
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2ddc _cREF
998			_cLenlin [new] _d11/06/2014
998			_cida[checked and edited] _d07/23/2015
999			_c2270 _d2270