Informasi Umum

Kode

22.01.032

Klasifikasi

641.57 - Quantity, Institutional, Travel, Outdoor cooking, Cooking for armed services, Short-order cooking

Jenis

Buku - Circulation (Dapat Dipinjam)

Subjek

Cooking

No. Rak

Tel-U Gedung Manterawu Lantai 5 : Rak 13b
Tel-U Gedung Manterawu Lantai 5 : Rak 14 A
Tel-U Purwokerto : Rak 7

Dilihat

93 kali

Informasi Lainnya

Abstraksi

The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. We have completely reorganized this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, and more. The new edition features information on global cuisines, an all-new chapter on Plated Desserts, and information on topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast. For the first time ever, The Professional Chef is also available as a revolutionary interactive iPad edition (978-1-118-12012-5).

Koleksi & Sirkulasi

Tersedia 2 dari total 2 Koleksi

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Pengarang

Nama The Culinary Institute of America
Jenis Perorangan
Penyunting
Penerjemah

Penerbit

Nama Wiley
Kota New York
Tahun 2011

Sirkulasi

Harga sewa IDR 0,00
Denda harian IDR 1.000,00
Jenis Sirkulasi

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