An edition of New Professional Chef
(1991)
The new professional chef
6th ed
by Culinary Institute of America., Linda Glick Conway, and Mary Deirdre Donovan
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xxiv, 1190 p. : 29 cm
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Previews available in: English
Subjects
Quantity cooking, Cooking, Quantity cookery, Tx820 .c85 1991, 641.5/7Showing 3 featured editions. View all 11 editions?
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Book Details
Table of Contents
The professional chef
Food and kitchen safety
Nutrition and healthy cooking
Equipment identification
The raw ingredients
Mise en place
Soups
Sauces
Dry-heat cooking methods
Moist-heat and combination cooking techniques
Charcuterie and garde-manger
Baking and pastry
Mise en place and stock recipes
Soup recipes
Sauce recipes
Meat entrees
Poultry entrees
Fish entrees
Vegetarian entrees
International entrees
Vegetable side dishes
Potato, grain, and pasta dishes
Breakfast recipes
Salads and salad dressings
Sandwiches and pizzas
Hors d'oeuvres and appetizers
Sausages, pates, and terrines
Breads
Kitchen desserts
Cakes and pastries
Edition Notes
Includes bibliographical references (p. 1162-1167) and index
The Physical Object
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| August 28, 2025 | Edited by bitnapper | merge authors |
| August 28, 2025 | Edited by bitnapper | Merge works (MRID: 234403) |
| November 20, 2020 | Edited by MARC Bot | import existing book |
| February 28, 2020 | Edited by MARC Bot | remove fake subjects |
| December 10, 2009 | Created by WorkBot | add works page |