Search Results for chefs - Narrowed by: Quantity cookery.SirsiDynix Enterprisehttps://wait.sdp.sirsidynix.net.au/client/en_US/WAILRC/WAILRC/qu$003dchefs$0026qf$003dSUBJECT$002509Subject$002509Quantity$002bcookery.$002509Quantity$002bcookery.$0026ps$003d300$0026st$003dPD?dt=list2024-05-10T20:47:16ZThe professional chef / the Culinary Institute of America.ent://SD_ILS/0/SD_ILS:237692024-05-10T20:47:16Z2024-05-10T20:47:16Zby Culinary Institute of America.<br/>Call Number 641.57 PRO<br/>Publication Date 2006<br/>Format: Books<br/>Table of contents <a href="http://www.loc.gov/catdir/toc/ecip054/2004027110.html">http://www.loc.gov/catdir/toc/ecip054/2004027110.html</a><br/>Chef's book of formulas, yields, and sizes / Arno Schmidt.ent://SD_ILS/0/SD_ILS:237932024-05-10T20:47:16Z2024-05-10T20:47:16Zby Schmidt, Arno, 1937-<br/>Call Number 641.57 SCH<br/>Publication Date 2003<br/>Summary "A versatile, exhaustive resource, the Chef's Book of Formulas, Yields, and Sizes also offers many informative, easy-to-read tables for quick access to facts on can and bottle sizes, weights and measures, steam table pan sizes, and table and tablecloth sizes, as well as more than fifty basic, large-quantity recipes for mousses, soups, dough, cakes, and much more." "The Chef's Book of Formulas, Yields, and Sizes, Third Edition is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control."--BOOK JACKET.<br/>Format: Books<br/>Publisher description <a href="http://www.loc.gov/catdir/description/wiley037/2002028853.html">http://www.loc.gov/catdir/description/wiley037/2002028853.html</a>
Table of contents <a href="http://www.loc.gov/catdir/toc/fy036/2002028853.html">http://www.loc.gov/catdir/toc/fy036/2002028853.html</a><br/>The professional chef / the Culinary Institute of America.ent://SD_ILS/0/SD_ILS:157942024-05-10T20:47:16Z2024-05-10T20:47:16Zby Culinary Institute of America.<br/>Call Number 641.57 PRO<br/>Publication Date 2002 2001<br/>Format: Books<br/>Table of Contents <a href="http://www.loc.gov/catdir/toc/onix07/2001026112.html">http://www.loc.gov/catdir/toc/onix07/2001026112.html</a><br/>Cooking essentials for the New professional chef / the Food and Beverage Institute ; Mary Deirdre Donovan, editor.ent://SD_ILS/0/SD_ILS:123722024-05-10T20:47:16Z2024-05-10T20:47:16Zby Donovan, Mary Deirdre, 1955-<br/>Call Number 641.57 COO<br/>Publication Date 1997<br/>Format: Books<br/>The professional chef's techniques of healthy cooking / with forewords by Craig Claiborne and L. Timothy Ryan; Mary Deirdre Donovan editor.ent://SD_ILS/0/SD_ILS:17152024-05-10T20:47:16Z2024-05-10T20:47:16Zby Donovan, Mary Deirdre, 1955-<br/>Call Number 641.57 PRO<br/>Publication Date 1993<br/>Format: Books<br/>The complete book of sandwiches for the professional chef / Terence Janericco.ent://SD_ILS/0/SD_ILS:315282024-05-10T20:47:16Z2024-05-10T20:47:16Zby Janericco, Terence.<br/>Call Number ARC 641.84 JAN<br/>Publication Date 1984 1983<br/>Format: Books<br/>The professional chef's art of garde manger / by Frederic H. Sonnenschmidt and Jean F. Nicholas.ent://SD_ILS/0/SD_ILS:38882024-05-10T20:47:16Z2024-05-10T20:47:16Zby Sonnenschmidt, Frederic H., 1935-<br/>Call Number 641.79 SON<br/>Publication Date 1982<br/>Format: Books<br/>Notes from the chef's desk / Arno Schmidt ; Jule Wilkinson, editor.ent://SD_ILS/0/SD_ILS:205972024-05-10T20:47:16Z2024-05-10T20:47:16Zby Schmidt, Arno, 1937-<br/>Call Number ARC 641.5 SCH<br/>Publication Date 1977<br/>Format: Books<br/>Modern pastry chef / William J. Sultan.ent://SD_ILS/0/SD_ILS:206002024-05-10T20:47:16Z2024-05-10T20:47:16Zby Sultan, William J.<br/>Call Number ARC 641.865 SUL VOL. 1<br/>Publication Date 1977<br/>Format: Books<br/>