TY  - BOOK
ED  - The culinary institute of America
TI  - The professional chef
SN  - 0471382574
AV  - TX820 .P7 2001
PY  - 2001///
CY  - The United State of America
PB  - Jhon Wiley and Sons, Inc
KW  - Quantity cookery
N1  - 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; Cea
ER  -