The New Professional Chef (TM)

by Culinary Institute of America (c)

Hardcover, 1995

Status

Call number

General Cookbooks -- CUL

Call number

General Cookbooks -- CUL

Tags

General Cookbooks

Publication

Van Nostrand Reinhold (1995), Edition: 6 Sub, Hardcover, 1216 pages

Description

Thoroughly revised encyclopedic classic used by professionals for decades. The definitive reference is easier to use and is packed with the most up to date information with 1000 reference recipes conveniently located in one section.

Subjects

Quantity cookery

Physical description

1216 p.; 11.1 inches

Similar in this library

Larousse Gastronomique by Larousse Gastronomique
The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking by Madeleine Kamman
CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed by Shirley O. Corriher
The Professional Chef by The Culinary Institute of America
Julia and Jacques Cooking at Home by Julia Child
37 more
Sauces: Classical and Contemporary Sauce Making by James Peterson
Professional Cooking, 4th Edition by Wayne Gisslen
How to Bake: Complete Guide to Perfect Cakes, Cookies, Pies, Tarts, Breads, Pizzas, Muffins, by Nick Malgieri
Chez Panisse Vegetables by Alice L. Waters
Essentials of Cooking by James Peterson
Baking with Julia Savor the Joys of Baking with America's Best Bakers by Dorie Greenspan
James Beard's Theory and Practice Of Good Cooking (James Beard Library of Great American Cooking, 2) by James Beard
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by Bo Friberg
Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups by James Peterson
Mastering the Art of French Cooking, Vol. 1 by Julia Child
The Gourmet Cookbook: More than 1000 recipes by Ruth Reichl
The Way to Cook by Julia Child (Sep 28 1993) by Julia Child
The Baker's Dozen Cookbook : Become a Better Baker with 135 Foolproof Recipes and Tried-and-True Techniques by The Baker's Dozen
Culinary Artistry by Andrew Dornenburg
The New Basics Cookbook by Julee Rosso
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
New York Times Cookbook by Craig Claiborne
Saveur Cooks Authentic American: Celebrating the Recipes and Diverse Traditions of Our Rich Heritage by Editors of Saveur magazine
The Cake Bible by Rose Levy Beranbaum
The French Laundry Cookbook by Thomas Keller
James Beard's American Cookery by James Beard
On Cooking: Techniques From Expert Chefs, Trade Version (3rd Edition) by Sarah R. Labensky
The Silver Palate Cookbook by Julee Rosso
Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child
Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas by Julia Child
Joy of Cooking (Plume) by Irma S. Rombauer
French Provincial Cooking (Penguin Classics) by Elizabeth David
The Professional Chef's Techniques of Healthy Cooking by Mary Deidre Donovan
The Pie and Pastry Bible by Rose Levy Beranbaum
The Martha Stewart Cookbook: Collected Recipes for Every Day by Martha Stewart
The Oxford Companion to Food 2nd Ed by Alan Davidson
The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper
The Simple Art of Perfect Baking by Flo Braker
Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia by Jeffrey Alford
Vegetables: The Most Authoritative Guide to Buying, Preparing, and Cooking with More than 300 Recipes by James Peterson
Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication by Jean-Georges Vongerichten
The New Best Recipe: All-New Edition by Cook's Illustrated Magazine

More

Amazon.comLibraryThing
Page: 0.171 seconds