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Informacion del Libro
Imagen | Codigo Signatura | Titulo | Autor(es) | Ubicacion | Editorial | Año | Estado | Obs. | Fecha de Creacion |
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641.013 G37p | Professional cooking | Gisslen, Wayne | New York | [Jhon Wiley] | 1989 | Antiguo | Empastado fotocopia en idioma inglés- Impreso | 2024-12-16 12:00:00 |
Imagen | Titulo | |
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Professional cooking | CODIGO SIGNATURA: 641.013 G37p|
AUTOR(ES): Gisslen, Wayne EDITORIAL: [Jhon Wiley] UBICACION: New York AÑO: 1989 |
Datos Caracteristicos del Libro
ISBN | Contenido | Notas | Paginas | Descriptores | Colecciones |
---|---|---|---|---|---|
0 | Cocina-Consejos / Alimentos consejos y teoría / Food service industry / Sanitation and safety / Tools and equipment / Basic Cooking Principles / The Recipe: Its structure and its use / The menu / Preparation / Stocks and sauces / Soups / Understanding meats / Cooking meats / Understanding poultry / Cooking poultry / Understanding fish and shellfish / Cookin fish and shellfish / Understanding vegetables / Cooking vegetables / Potatoes and other starches / Salads and salad dressings / sandwiches and hors doeuvres / Breakfastpreparation dairy products and coffee and tea / Food presentation and garnish / Reciples from international cuisines / Bakeshop production basic principles and ingredients / Yeast products / Quick breads / cakes and icings / Cookies / Pies and pastries / Creams custards puddings frozen desserts and sauces / Metric conversion factors / Standard can sizes / Bibliography | 1 Ejemplar | 808 p. | Gastronomía / Alimentos / Cocina - Métodos - Técnicas / Recetas |
CONTENIDO | ||
---|---|---|
Cocina-Consejos / Alimentos consejos y teoría / Food service industry / Sanitation and safety / Tools and equipment / Basic Cooking Principles / The Recipe: Its structure and its use / The menu / Preparation / Stocks and sauces / Soups / Understanding meats / Cooking meats / Understanding poultry / Cooking poultry / Understanding fish and shellfish / Cookin fish and shellfish / Understanding vegetables / Cooking vegetables / Potatoes and other starches / Salads and salad dressings / sandwiches and hors doeuvres / Breakfastpreparation dairy products and coffee and tea / Food presentation and garnish / Reciples from international cuisines / Bakeshop production basic principles and ingredients / Yeast products / Quick breads / cakes and icings / Cookies / Pies and pastries / Creams custards puddings frozen desserts and sauces / Metric conversion factors / Standard can sizes / Bibliography | ||
DESCRIPTORES | ||
Gastronomía / Alimentos / Cocina - Métodos - Técnicas / Recetas | ||
PAGINAS | ||
808 p. | ||
NOTAS | ||
1 Ejemplar | ||
COLECCIONES | ||