Le Cordon Bleu kitchen essentials : the complete illustrated reference to the ingredients, equipment, terms, and techniques used by Le Cordon Bleu / Le Cordon Bleu.

Format:

Book

Contributor:

Cordon bleu (School : Paris, France)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking--Equipment and supplies.

Cooking.

Cooking--Handbooks, manuals, etc.

Food--Handbooks, manuals, etc.

Food.

Genre:

Handbooks and manuals.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

256 pages : color photographs ; 27 cm

Other Title:

Kitchen essentials

Place of Publication:

New York : John Wiley and Sons, [2001]

Summary:

Beginning chefs often have difficulty learning to cook because of the varied techniques and terminology. This concise, heavily illustrated resource from the world's most famous cooking school simplifies the information and provides an overview of cooking techniques, terms, equipment, and ingredients.

Notes:

"A Carroll & Brown Book"--t.p. verso.

Includes index.

Local Notes:

Blank Collection copy has dust-jacket retained.

Blank Collection copy has bookplate of Chef Fritz Blank.

ISBN:

0471393487

9780471393481

OCLC:

45470259