The professional chef / The culinary institute of America
Tipo de material:![Texto](/opac-tmpl/lib/famfamfam/BK.png)
- 0471382574
- TX820 .P7 2001
Contenidos parciales:
Parte 1. The culinary professional.-- Parte 2. Tools anda ingredients in the professional kitchen.-- Parte 3. Stockks, sauces, and soups.-- Parte 4. Meats, poultry, fish, and shellfish.-- Parte 5. Vegetables, potatoes, grains and legumes, and pasta and dumpligs.-- Parte 6. Breakfast and garde manger.-- Parte 7. Baking and pastry.
Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Fecha de vencimiento | Código de barras | |
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Biblioteca Magna a | Acervo General | TX820 .P7 2001 | V. 1 Ej. 01 | Disponible | 184811 |
Parte 1. The culinary professional.-- Parte 2. Tools anda ingredients in the professional kitchen.-- Parte 3. Stockks, sauces, and soups.-- Parte 4. Meats, poultry, fish, and shellfish.-- Parte 5. Vegetables, potatoes, grains and legumes, and pasta and dumpligs.-- Parte 6. Breakfast and garde manger.-- Parte 7. Baking and pastry.
Área de Ciencias Económicas y Administrativas