|
Dòng
|
Nội dung
|
|
1
|
Food for fifty / Mary Molt
Upper Saddle River, N.J. : Prentice Hall, 2001
804 pages. : color illustrations
Ký hiệu phân loại (DDC): 641.57
Intended for courses in Quantity Food Production and Foodservice Management, this text provides basic technical food production information; offers a wealth of quality, standardized, quantity recipes applicable to most types of food services; and explains the generally accepted procedures and techniques involved in quantity food preparation.
Số bản sách:
(0)
Tài liệu số:
(1)
|
|
2
|
Professional cooking / Wayne Gisslen
Hoboken, N.J : John Wiley, 2007
1090 p. : illustration ; cm.
Ký hiệu phân loại (DDC): 641.57
Presents step-by-step instructions for professional cooking techniques; covers cooking principles, sanitation and safety, nutrition, tools and equipment, and cost management; contains 1,200 recipes; and includes Wiley CulinarE-Companion software on a CD-ROM, providing all of the recipes from the book and the ability to modify them, create shopping lists, and perform other tasks.
Số bản sách:
(0)
Tài liệu số:
(1)
|
|
3
|
Professional cooking / Wayne Gisslen
Hoboken, N.J : John Wiley & Sons, 2011
1122 p. : illustration ; cm.
Ký hiệu phân loại (DDC): 641.57
Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef.
Số bản sách:
(0)
Tài liệu số:
(1)
|
|
4
|
Techniques of healthy cooking / Culinary Institute of America
Hoboken, N.J : Wiley, 2013
578 p.
Ký hiệu phân loại (DDC): 641.5637
The authoritative guide to healthy cooking in the modern professional kitchen In today's health-conscious culinary environment, diners expect much more than just delicious food. They expect nutritious, well-balanced meals made with wholesome ingredients.
Số bản sách:
(0)
Tài liệu số:
(1)
|
|
5
|
|
|
|
|
|