"Equipment" . . "Kookkunst." . . "Quantity cooking" . . "Quantity cooking." . "Cookery for institutions, etc." . . "Metoder" . . "Frugt" . . "Levnedsmiddelvidenskab" . . . . . "The professional chef : study guide" . . . . . . . . "[The Professional chef : recipe card file]"@en . . . . . . . "Provides an introduction to the culinary profession, examines the tools and ingredients of a professional kitchen, discusses world cuisines, describes techniques for cooking stocks, sauces, soups, meats, poultry, fish, vegetables, pasta, breakfast foods, and baked goods, and includes basic recipes." . . "Examinations"@en . . . . "A comprehensive study of professional cookery."@en . "Matériel didactique" . . . "Study guide to accompany The professional chef, Eighth edition"@en . . "Recepten (vorm)" . . "Cookbooks"@en . . . . . . . . . . . . . "The professional chef" . "The professional chef"@en . . . . . . . . . . . . . . . . . . . . . "A reference guide that explains the basic techniques used by professional chefs and offers helpful tips on cooking different kinds of foods." . . . . . "The professional chef prepared by the culinary institute of america, inc. and the editors of institutions magazine" . . "The Professional chef" . . . "The Professional chef"@en . "\"Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook\"--" . . . "The professional chef : the Culinary Institute of America"@da . . . . . . . . . . . . . . . . . . . . . . . "Professional chef" . . "The textbook details areas of professional food preparation and provides instruction, menus, and recipes for both the apprentice chef and the veteran."@en . . . . . . . . . . . . . . . "Professional chef study guide"@en . . . . . . . . "COOKING Methods Professional." . . "Gastronomi" . . "Udstyr" . . . . "Fisk og skaldyr" . . "Grønsager, grøntsager" . . "Fødevaresikkerhed, levnedsmiddelsikkerhed" . . "Kød" . . "Receptes de cuina" . . "Procediments culinaris" . . "Cuina Tècnica." . . "Food service." . . "Seafoods" . . "Cuisine." . . "Cuina." . . "Cuina" . "Gastronomy" . . "Cooking" . . "Cooking." . "Alimentation." . . "Food science" . . "Fjerkræ" . . "Opskrifter" . . "Ingredienser, bestanddele" . . "Culinary Institute of America." . . "Meat" . . "Institutions, magazine of mass feeding and mass housing." . . "Institutions,Magazine of Mass Feeding and Mass Housing." . "Ingredients" . . "Ernæring" . . "Culinary Institute of America,New Haven." . . "Fruits" . . "Culinarty Institute of America." . . "Cookery." . . "Madlavning" . . "Poultry" . . "Methods" . . "Kochbuch." . . "Nutrition" . . "Recipes" . . "Food safety" . . "Restauration collective." . . "Vegetables" . .