In the hands of a chef : the professional chef's guide to essential kitchen tools / The Culinary Institute of America.
Material type:
TextPublisher: Hoboken, New Jersey : John Wiley & Sons, Inc., 2008Description: 170 pages : color illustrations ; 21 cmContent type: - text
- unmediated
- volume
- 9780470080269 (pbk.)
- 643.3 In11 22
- TX656 .I52 2008
Contents:
Knives and cutting tools -- Knife skills -- Cutting technique for vegetables and fruits -- Cutting technique for meat and poultry -- Cutting techniques for fish and shellfish -- Hand tools for measuring, mixing and baking.
| Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Books
|
Main Library-Nabua | Circulation Section | CIR 643.3 In11 2008 (Browse shelf(Opens below)) | 1-1 | Available | 025973 |
Includes bibliographical references (p. 152-154) and index.
Knives and cutting tools -- Knife skills -- Cutting technique for vegetables and fruits -- Cutting technique for meat and poultry -- Cutting techniques for fish and shellfish -- Hand tools for measuring, mixing and baking.
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