The new professional chef / with forewords by Paul Bocuse and Ferdinand Metz.

ISBN:

9780442019617

Title:

Author:

Culinary Institute of America.

Edition:

6th ed.

Publication Information:

New York : Van Nostrand Reinhold, 1996.

Physical Description:

1190 p. : col. ill.

General Note:

At head of title : The Culinary Institute of America.

Includes bibliographical references and index.

Subject Term:

Quantity cookery

Added Corporate Author:

Culinary Institute of America.

Format:

Books

Publication Date:

1996

Publication Information:

New York : Van Nostrand Reinhold, 1996.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.57 CUL	Book	1	Standard shelving location	Searching... Unknown
641.57 CUL	Book	2	Standard shelving location	Searching... Unknown
641.57 CUL	Book	3	Standard shelving location	Searching... Unknown

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P. BocuseF. Metz

Recipe Contents	p. ix
Foreword	p. xvii
Foreword	p. xix
Preface	p. xxi
Acknowledgments	p. xxiii
Part I Introduction to the Profession	p. 1
Part II The Foodservice Professional	p. 9
Chapter 1 The Professional Chef	p. 11
Chapter 2 Food and Kitchen Safety	p. 31
Chapter 3 Nutrition and Healthy Cooking	p. 47
Chapter 4 Equipment Identification	p. 65
Chapter 5 The Raw Ingredients	p. 83
Part III Cooking in the Professional Kitchen	p. 181
Chapter 6 Mise en Place	p. 183
Chapter 7 Soups	p. 259
Chapter 8 Sauces	p. 275
Chapter 9 Dry-Heat Cooking Methods	p. 301
Chapter 10 Moist-Heat and Combination Cooking Techniques	p. 329
Chapter 11 Charcuterie and Garde-Manger	p. 353
Chapter 12 Baking and Pastry	p. 375
Part IV The Recipes	p. 417
Chapter 13 Mise en Place and Stock Recipes	p. 419
Chapter 14 Soup Recipes	p. 449
Chapter 15 Sauce Recipes	p. 521
Chapter 16 Meat Entrees	p. 555
Chapter 17 Poultry Entrees	p. 621
Chapter 18 Fish Entrees	p. 657
Chapter 19 Vegetarian Entrees	p. 709
Chapter 20 International Entrees	p. 733
Chapter 21 Vegetable Side Dishes	p. 791
Chapter 22 Potato, Grain, and Pasta Dishes	p. 817
Chapter 23 Breakfast Recipes	p. 857
Chapter 24 Salads and Salad Dressings	p. 881
Chapter 25 Sandwiches and Pizzas	p. 917
Chapter 26 Hors d'Oeuvres and Appetizers	p. 935
Chapter 27 Sausages, Pates, and Terrines	p. 993
Chapter 28 Breads	p. 1025
Chapter 29 Kitchen Desserts	p. 1045
Chapter 30 Cakes and Pastries	p. 1079
Appendix 1 Seasonal Availability of Produce	p. 1129
Appendix 2 Tables	p. 1133
Appendix 3 Weights and Measures Conversions	p. 1139
Glossary	p. 1141
Recommended Reading List	p. 1161
Food Associations	p. 1169
Index	p. 1171

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Bound With These Titles

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Table of Contents