An edition of The new professional chef
(1996)
The new professional chef
6th ed
by Mary Deirdre Donovan
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Last edited by Scott365Bot
October 23, 2023 | History
xxiv, 1190 p. : 29 cm
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Subjects
Quantity cookery, Quantity cookingShowing 1 featured edition. View all 1 editions?
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Book Details
Table of Contents
The professional chef
Food and kitchen safety
Nutrition and healthy cooking
Equipment identification
The raw ingredients
Mise en place
Soups
Sauces
Dry-heat cooking methods
Moist-heat and combination cooking techniques
Charcuterie and garde-manger
Baking and pastry
Mise en place and stock recipes
Soup recipes
Sauce recipes
Meat entrees
Poultry entrees
Fish entrees
Vegetarian entrees
International entrees
Vegetable side dishes
Potato, grain, and pasta dishes
Breakfast recipes
Salads and salad dressings
Sandwiches and pizzas
Hors d'oeuvres and appetizers
Sausages, pates, and terrines
Breads
Kitchen desserts
Cakes and pastries
Edition Notes
Includes bibliographical references (p. 1162-1167) and index
The Physical Object
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| October 23, 2023 | Edited by Scott365Bot | import existing book |
| October 17, 2022 | Edited by ImportBot | import existing book |
| March 18, 2019 | Edited by ImportBot | import existing book |
| March 14, 2019 | Created by MARC Bot | import existing book |