Book
Introduction to culinary arts.
Record details
- ISBN: 9780132737449 (Cloth)
- ISBN: 0132737442 (Cloth)
- Physical Description: xxii, 864 p. : ill. ; 29 cm.
- Edition: 2nd ed. / the Culinary Institute of America ; [editor, Jerry Gleason].
- Publisher: Boston, MA : Pearson, c2015.
Content descriptions
| General Note: | Includes index. |
| Formatted Contents Note: | Kitchen basics. Food safety -- Kitchen safety -- Foodservice equipment -- Knives and smallware -- Culinary basics. Using standardized recipes -- Seasonings and flavorings -- Getting ready to cook -- Cooking methods -- Culinary applications. Breakfast foods -- Garde manger -- Sandwiches, appetizers, and hors d'oeuvre -- Fruit and vegetables -- Grains, legumes, and pasta -- Stocks, sauces, and soups -- Fish and shellfish -- Meat and poultry -- Breads and desserts. Yeast breads, rolls, and pastries -- Quick breads -- Desserts -- Culinary management. Working in a restaurant -- Menus -- Nutrition -- The business of a restaurant. |
Search for related items by subject
| Subject: | Cooking > Study and teaching. Food > Safety measures. |
Available copies
- 1 of 1 copy available at Vancouver Community College.
Holds
- 0 current holds with 1 total copy.
Show All Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Holdable? | Status | Due Date | Courses |
|---|---|---|---|---|---|---|---|---|
| Broadway Library | TX 661 I58 2015 (Text) | 33109010196244 | Stacks | Volume hold | Available | - |
