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Chef school : step-by-step techniques for culinary expertise. Joanna Farrow. 6

By: Farrow, Joanna. 4 0 16, [, ] | [, ] |

Contributor(s): 5 6 [] |

Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ; London : Hamlyn, ©2009.46Edition: Description: 28 cm. 256 pages : color illustrationsContent type: text Media type: 2 Carrier type: volumeISBN: 978-0-600-61818-8 (hardcover)ISSN: 2Other title: 6 []Uniform titles: | | Related works: 1 40 6 []Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Cooking.;Cooking. -- -- -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | R 641.5 LOC classification: | | 2Other classification:

Contents:

Action note: In: Summary: Presents a discussion of over 250 culinary techniques, with recipes, covering soup stocks, sauces, meat, poultry, fish, shellfish, vegetables, fruit, eggs, pasta, pastry, breads, and desserts. Other editions:

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Item type	Current location	Home library	Collection	Call number	Status	Date due	Barcode	Item holds
Book	PLM	PLM Reference Section	Reference	R 641.5 F249c 2009 (Browse shelf)	Available		R34420

Total holds: 0

Includes index. 56

Presents a discussion of over 250 culinary techniques, with recipes, covering soup stocks, sauces, meat, poultry, fish, shellfish, vegetables, fruit, eggs, pasta, pastry, breads, and desserts.

Adult;Adult Follett Library Resources

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