Isbn: 9780139241017 - on cooking: techniques from expert chefs: techniques from expert chefs, volume 1 (14 risultati)

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Condizione: very_good. Fast Free Shipping â" Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.

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Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condizione: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condizione: Very Good. 2nd. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

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Hardcover. Condizione: Like New. Condizione sovraccoperta: Very Good. An exceptional hardcover with a crisp dust jacket, a tight binding and an unmarked text. First edition, with a full number line. From a private smoke free collection. Shipping within 24 hours, tracking number and delivery Confirmation.…

Hardcover. Condizione: New. In shrink wrap. Looks like an interesting title.

Softcover. Condizione: Fair. Part 1. Professionalism -- Chapter 1. Professionalism -- Chapter 2. Food Safety And Sanitation -- Chapter 3. Nutrition -- Chapter 4. Menus And Recipes -- Part 2. Preparation -- Chapter 5. Tools And Equipment -- Chapter 6. Knife Skills -- Chapter 7. Kitchen Staples -- Chapter 8. Dairy Products -- Chapter 9. Mise En Place -- Part 3. Cooking -- Chapter 10. Principles Of Cooking -- Chapter 11. Stocks And Sauces -- Chapter 12. Soups -- Chapter 13. Principles Of Meat Cookery -- Chapter 14. Beef -- Chapter 15. Veal -- Chapter 16. Lamb -- Chapter 17. Pork -- Chapter 18. Poultry -- Chapter 19. Game -- Chapter 20. Fish And Shellfish -- Chapter 21. Eggs And Breakfast -- Chapter 22. Vegetables -- Chapter 23. Potatoes, Grains And Pasta -- Part 4. Garde Manger -- Chapter 24. Salads And Salad Dressings -- Chapter 25. Fruits -- Chapter 26. Sandwiches -- Chapter 27. Charcuterie -- Chapter 28. Hors D oeuvre And Canapes -- Part 5. Barking -- Chapter 29. Principles Of The Bakeshop -- Chapter 30. Quick Breads -- Chapter 31. Yeast Breads -- Chapter 32. Pies, Pastries And Cookies -- Chapter 33. Cakes And Frostings -- Chapter 34. Custards, Creams, Frozen Desserts And Sauces -- Appendix I. Professional Organizations -- Appendix Ii. Measurement And Conversion Charts -- Appendix Iii. Fresh Produce Availability Chart -- Bibliography And Recommended Reading -- Glossary -- Index. Sarah R. Labensky, Alan M. Hause With Steven Labensky Photographs By Richard Embery Drawings By Stacey Winters Quattrone. Includes Bibliographical References (p. 1085-1088) And Index. …