| Record ID | ia:oncookingtextboo0000labe_b3h9 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/oncookingtextboo0000labe_b3h9/oncookingtextboo0000labe_b3h9_marc.xml |
| Download MARC binary | https://www.archive.org/download/oncookingtextboo0000labe_b3h9/oncookingtextboo0000labe_b3h9_meta.mrc |
LEADER: 03185cam 22006014a 4500
001 ocm62326871
003 OCoLC
005 20220111203428.0
008 051101s2007 njua b 001 0 eng
006 g--- s vl
007 ta
007 vd cvaiz|
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050 00 $aTX651$b.L328 2007
082 00 $a641.5$222
100 1 $aLabensky, Sarah R.
245 10 $aOn cooking :$ba textbook of culinary fundamentals.
250 $a4th ed. / Sarah R. Labensky, Alan M. Hause with Steven Labensky and Priscilla Martel ; photographs by Richard Embery ; drawings by Stacey Winters Quattrone and William E. Ingram.
260 $aUpper Saddle River, N.J. :$bPearson Prentice Hall,$c©2007.
300 $axxv, 1406 pages :$billustrations (chiefly color) ;$c29 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 1337-1342) and index.
505 0 $aProfessionalism -- Food safety and sanitation -- Nutrition -- Menus and recipes -- Tools and equipment -- Knife skills -- Flavors and flavorings -- Dairy products -- Mise en place -- Principles of cooking -- Stocks and sauces -- Soups -- Principles of meat cookery -- Beef -- Veal -- Lamb -- Pork -- Poultry -- Game -- Fish and shellfish -- Eggs and breakfast -- Vegetables -- Potatoes, grains and pasta -- Vegetarian cooking -- Salads and salad dressings -- Fruits -- Sandwiches -- Charcuterie -- Hors d'oeuvre and canapes -- Principles of the bakeshop -- Quick breads -- Yeast breads -- Pies, pastries and cookies -- Cakes and frostings -- Custards, creams, frozen desserts and dessert sauces -- Plate presentation -- Buffet presentation.
520 $aCooking techniques, DVD-ROM contains ninety-one video clips narrated by Chef Dave McGurn that show exactly how to master key cooking techniques. Spanish subtitles are included as part of the presentation. Also included on the DVD-ROM is a glossary with both French and English cooking terms.
650 0 $aCooking.
650 7 $aCooking.$2fast$0(OCoLC)fst01754966
658 $aStruktur kursus FSMP 2016/2017$bPerkhidmatan makanan$cHG09.
700 1 $aHause, Alan M.
938 $aBaker & Taylor$bBKTY$c105.33$d105.33$i0131713272$n0006526764$sactive
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938 $aIngram$bINGR$n9780131713277
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948 $hNO HOLDINGS IN P4A - 135 OTHER HOLDINGS