Professional cooking Wayne Gisslen
Tipo de material:
TextoIdioma: Español Detalles de publicación: México Limusa 2003Edición: 5ta. edDescripción: 960 p.; 30 cmISBN: 0 471 43625 9Clasificación CDD: TX820/G54
Contenidos:
The food service industry Sanitation and safety Toots and equipment Basic cooking principles The recipe: its structure and its use The menu Mise en place stocks and sauces soups understanding meats and game cooking meats and game understanding poultry an game birds cooking poultry and game birds understanding fish and shell fish coooking fish and shellfish Understanding vegetables cooking vegetables potatoes and other starches salads and salad dressings Breakfast preparation dairy products, and coffe and tea
| Tipo de ítem | Biblioteca actual | Colección | Signatura | Copia número | Estado | Fecha de vencimiento | Código de barras |
|---|---|---|---|---|---|---|---|
Libros
|
Biblioteca de la Gastronomía Mexicana | Colección General | TX820/G54 (Navegar estantería(Abre debajo)) | V.1. Ej.1. | Disponible | 001956 |
Featuring recipes from Le cordon blue
The food service industry Sanitation and safety Toots and equipment Basic cooking principles The recipe: its structure and its use The menu Mise en place stocks and sauces soups understanding meats and game cooking meats and game understanding poultry an game birds cooking poultry and game birds understanding fish and shell fish coooking fish and shellfish Understanding vegetables cooking vegetables potatoes and other starches salads and salad dressings Breakfast preparation dairy products, and coffe and tea
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