The professional chef / (Registro nro. 302705)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 03716cam a22003738i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 23561048 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240927143332.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240213t20242024nju b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2024006965 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781119490951 |
| Qualifying information | (cloth) |
| Canceled/invalid ISBN | 9781119498933 |
| Qualifying information | (adobe pdf) |
| Canceled/invalid ISBN | 9781119498803 |
| Qualifying information | (epub) |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Description conventions | rda |
| Transcribing agency | DLC |
| Modifying agency | DLC |
| 042 ## - | |
| Authentication code | pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX820 |
| Item number | .P738 2024 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 641.5/7 |
| Edition number | 23/eng/20240304 |
| 245 04 - TITLE STATEMENT | |
| Title | The professional chef / |
| Statement of responsibility, etc. | the Culinary Institute of America. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Tenth edition. |
| 264 #1 - | |
| Place of production, publication, distribution, manufacture | Hoboken, NJ : |
| Name of producer, publisher, distributor, manufacturer | Wiley, |
| Date of production, publication, distribution, manufacture, or copyright notice | [2024] |
| Date of production, publication, distribution, manufacture, or copyright notice | ♭2024 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xi, 885 pages : |
| Other physical details | illustrations ; |
| Dimensions | 29 cm. |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | unmediated |
| Media type code | n |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | volume |
| Carrier type code | nc |
| Source | rdacarrier |
| 500 ## - GENERAL NOTE | |
| General note | Includes bibliographical references and indexes. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Part One. The Culinary Professional -- Chapter 1. Introduction to the Profession -- Chapter 2. Menus and Recipes -- Chapter 3. Basics of Food Science -- Part Two. Tools and Ingredients in the Professional Kitchen -- Chapter 4. Equipment Identification -- Chapter 5. Meat, Poultry, and Game Identification -- Chapter 6. Fish and Shellfish Identification -- Chapter 7. Fruit, Vegetable, and Fresh Herb Identification -- Chapter 8. Dairy and Egg Purchasing and Identification -- Chapter 9. Dry Goods Identification -- Chapter 10. Fabricating Meats, Poultry, and Fish -- Chapter 11. Fabricating Vegetables -- Part Three. Mise en Place, Stocks, Sauces, and Soups -- Chapter 12. Mise En Place -- Chapter 13. Soups -- Chapter 14. Sauces -- Part Four. Essential Cooking Techniques -- Chapter 15. Grilling and Broiling -- Chapter 16. Roasting -- Chapter 17. Sautéing -- Chapter 18. Pan Frying -- Chapter 19. Deep Frying -- Chapter 20. Steaming -- Chapter 21. Braising and Stewing -- Chapter 22. Shallow Poaching and Pan Steaming -- Chapter 23. Deep Poaching, Simmering, and Boiling -- Part Five. Potatoes, Grains and Legumes, and Pasta and Dumplings -- Chapter 24. Cooking Potatoes -- Chapter 25. Grains and Legumes -- Chapter 26. Pasta and Dumplings -- Part Six. Eggs and the Cold Kitchen -- Chapter 27. Cooking Eggs -- Chapter 28. the Cold Kitchen -- Part Seven. Baking and Pastry -- Chapter 29. Baking Mise En Place -- Chapter 30. Baking Techniques -- Chapter 31. Kitchen Desserts and Savory Baking. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | ""How to cook everything from the best culinary school in America. This is The Mothership for recipes and basic culinary techniques. Anyone and everyone serious about food and cooking should have one in their kitchen." --Anthony Bourdain The cornerstone of our publishing partnership with The Culinary Institute of America, The Professional Chef has been one of the top professional cooking books since 1962, through nine editions and more than sixty years. A constant in-the-kitchen resource for culinary students and culinary professionals, The Professional Chef teaches proper culinary technique and includes nearly 900 recipes for instruction and inspiration. The focus has been on three target markets: Professional chefs learning in corporate training programs or professional chefs pursuing professional development courses Culinary arts students: 78% are enrolled in 2-year / community college programs, 22% in 4-year universities, including the CIA itself Hospitality management students taking cooking courses"-- |
| Assigning source | Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Quantity cooking. |
| 655 #7 - | |
| Genre/form data or focus term | Cookbooks. |
| Source of term | lcgft |
| 710 2# - ADDED ENTRY--CORPORATE NAME | |
| Corporate name or jurisdiction name as entry element | Culinary Institute of America. |
| 776 08 - | |
| Relationship information | Online version: |
| Title | Professional chef |
| Edition | Tenth edition. |
| Place, publisher, and date of publication | Hoboken, NJ : Wiley, 2024 |
| International Standard Book Number | 9781119498933 |
| Record control number | (DLC) 2024006966 |
| 942 ## - | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Libro mb |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Cost, normal purchase price | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Cost, replacement price | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Biblioteca de Mayagüez | Biblioteca de Mayagüez | Sala de Referencia mb | 23/09/2024 | 35 = University Books Inc. | 115.00 | TX820 .P738 2024 | 50000003297404 | 23/09/2024 | c. 1 | 115.00 | 23/09/2024 | Libro |