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Informacion del Libro

Imagen Codigo Signatura Titulo Autor(es) Ubicacion Editorial Año Estado Obs. Fecha de Creacion
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
CODIGO SIGNATURA: 641.013 G37p
Imagen Titulo
Professional cooking

  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

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