000			03358cam a22004334a 4500
001			16781781
003			OSt
005			20251224121405.0
008			110517s2011 njua b 001 0 eng
010			_a 2011021011
016	7		_a015803953 _2Uk
020			_a9780470421352
020			_a0470421355
035			_a16781781
035			_a(OCoLC)707248142
040			_aDLC _cDLC _dYDX _dBTCTA _dYDXCP _dUKMGB _dYBM _dBWK _dORX _dBWX _dVP@ _dDLC
042			_apcc
050	0	0	_aTX820 _b.P738 2011
082	0	0	_a641.5/7 _223
084			_aCKB068000 _2bisacsh
245	0	4	_aThe professional chef / _cthe Culinary Institute of America.
250			_a9th ed.
260			_aHoboken, N.J. : _bJohn Wiley & Sons, _cc2011.
300			_axix, 1212 p. : _bill. (some col.) ; _c29 cm.
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and indexes.
505	0		_aThe culinary professional -- Tools and ingredients in the professional kitchen -- Stocks, sauces, and soups -- Meats, poultry, fish, and shellfish -- Vegetables, potatoes, grains and legumes, and pasta and dumplings -- Breakfast and garde manger -- Baking and pastry.
520			_a"Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook"-- _cProvided by publisher.
650		0	_aQuantity cooking.
710	2		_aCulinary Institute of America.
856	4	2	_3Publisher description _uhttp://catdir.loc.gov/catdir/enhancements/fy1111/2011021011-d.html
856	4	1	_3Table of contents only _uhttp://catdir.loc.gov/catdir/enhancements/fy1111/2011021011-t.html
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2lcc _cBOOKS _n0
999			_c2159 _d2159