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The art and science of culinary preparation : a culinarian's manual

Author: Jerald W Chesser
Publisher: St. Augustine, Fla. : Educational Institute of the American Culinary Federation, 1992.
Edition/Format:   Print book : English : 1st edView all editions and formats
Database:WorldCat
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Document Type: Book
All Authors / Contributors: Jerald W Chesser
ISBN: 0963102311 9780963102317
OCLC Number: 25897782
Description: xi, 586 pages : illustrations ; 29 cm
Contents: What is the art and science --
Background skills and knowledge for culinary preparation --
Temperature and its application to culinary preparation --
Emulsion --
How foods are flavored and seasoned --
Elements of presentation --
Fats and oils --
Dairy products --
Eggs --
Fruits --
Vegetables --
Potatoes and other tubers --
Farinaceous cookery --
Stock --
Soups --
Hot sauces --
Meat --
Poultry --
Game --
Seafood and freshwater fish --
Breakfast cookery --
Cold sauces --
Salads --
Gelatin and aspic jelly --
Forcemeat and mousse --
Pate, terrines and other garde manger products --
Hors d'oeuvres and appetizers --
Charcuterie --
Sandwiches --
Principles of baking --
Yeast bread and rolls --
Quick breads --
Pastry dough --
Fillings --
Cakes --
Frostings and toppings --
Basic decorative items --
Sorbet, ice cream and frozen desserts.
Responsibility: Jerald W. Chesser.

Notes:

by cvera38242@dcc.edu (WorldCat user on 2006-09-25)

How you become a culinarian

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