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Culinary Essentials : he American Culinary Federation / compiled by The Culinary Institute of America

Material type: TextTextPublication details: New Jersey : Pearson Prentice Hall, c2006Description: xxv, 1077 pages : illustrations ; 26 cmISBN:
  • 9789810699369
Subject(s): LOC classification:
  • TX 928 .C85 2006
Contents:
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
Item type: Books
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 928 .C85 2006 (Browse shelf(Opens below)) c.1 Available NULIB000002024

Includes index.

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

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