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CHEF PROFISSIONAL

INSTITUTO AMERICANO DE CULINARIA, RENATA LUCIA BOTTINI - No preview available
'Chef Profissional' reflete a forma como as pessoas cozinham e comem, e ainda procura discutir assuntos, que vão de uma análise do trabalho do chef a capítulos sobre molhos, sopas, carnes, vegetais, grãos, café da manhã, bolos, pães, etc., de ...

Hors D'Oeuvre at Home with The Culinary Institute of America

Culinary Institute of America - 2007 - Cooking - Limited preview
Contains 150 recipes for stylish hors d'oeuvres, grouped in seven categories, including hors de'oeuvre in bite-size containers; fillings, dips, and toppings; filled or stuffed, layered, and rolled; skewered and dipped; bowls and platters; cheese ...

The Professional Chef

The Culinary Institute of America (CIA) - 2006 - Cooking - No preview available
"A serious reference for serious cooks." —Thomas Keller, Chef and owner, The French Laundry Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic resource that many of America's ...