http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
xix,1212 páginas : ilustraciones ; 28 cm.
The culinary professional -- Tools and ingredients in the professional kitchen -- Stocks, sauces, and soups -- Meats, poultry, fish, and shellfish -- Vegetables, potatoes grains and legumes, and pasta and dumplings -- Breakfast and garde manger -- Baking and pastry.
Incluye referencias bibliográficas e índices