par
Culinary Institute of America.
Numéro de rayon préféré
641.57 PRO
Date de publication
2011
Résumé
"Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook"--
Format :
Livres
Publisher description http://www.loc.gov/catdir/enhancements/fy1111/2011021011-d.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1111/2011021011-t.html
Table of contents only http://www.loc.gov/catdir/enhancements/fy1111/2011021011-t.html
Pertinence:
0.1251
par
Culinary Institute of America.
Numéro de rayon préféré
643.3 CUL
Date de publication
2008
Résumé
"A precise carrot julienne ... A perfect basil chiffonade ... A neatly quartered chicken ... Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring Instructional photographs throughout plus insights and tips from top professional chefs."--BOOK JACKET.
Format :
Livres
Table of contents only http://www.loc.gov/catdir/toc/ecip0616/2006021034.html
Pertinence:
44824.1367
Voir d’autres résultats de recherche
par
Culinary Institute of America.
Numéro de rayon préféré
641.57 PRO
Date de publication
2006
Format :
Livres
Table of contents http://www.loc.gov/catdir/toc/ecip054/2004027110.html
Pertinence:
0.0735
par
Culinary Institute of America.
Numéro de rayon préféré
641.57 PRO
Date de publication
2002 2001
Format :
Livres
Table of Contents http://www.loc.gov/catdir/toc/onix07/2001026112.html
Pertinence:
0.0735
par
Culinary Institute of America.
Numéro de rayon préféré
641.589 PRO
Date de publication
2000
Format :
Livres
Pertinence:
57336.4492
par
Culinary Institute of America.
Numéro de rayon préféré
641.57 CUL
Date de publication
1996
Format :
Livres
Pertinence:
0.0643
par
Donovan, Mary Deirdre, 1955-
Numéro de rayon préféré
641.57 PRO
Date de publication
1993
Format :
Livres
Pertinence:
41499.5820
par
Conway, Linda Glick
Numéro de rayon préféré
641.57 CUL
Date de publication
1991
Format :
Livres
Pertinence:
0.0608
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