TY  - BOOK
TI  - Culinary Essentials: he American Culinary Federation 
SN  - 9789810699369
AV  - TX 928 .C85 2006 
PY  - 2006///
CY  - New Jersey
PB  - Pearson Prentice Hall
KW  - FOOD SERVICE
N1  - 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
ER  -