The Resource Classical cooking the modern way, Eugen Pauli

Classical cooking the modern way, Eugen Pauli

Label
Classical cooking the modern way
Title
Classical cooking the modern way
Statement of responsibility
Eugen Pauli
Creator
Subject
Language
  • eng
  • ger
  • eng
Member of
Action
committed to retain for EAST
Cataloging source
DLC
http://library.link/vocab/creatorDate
1926-1983
http://library.link/vocab/creatorName
Pauli, Eugen
Illustrations
  • illustrations
  • plates
Index
index present
LC call number
TX652
LC item number
.P35 1989
Literary form
non fiction
http://library.link/vocab/subjectName
  • Cooking
  • Food service
  • Cooking
  • Food service
  • Cuisine
Label
Classical cooking the modern way, Eugen Pauli
Instantiates
Publication
Note
  • Rev. translation of Lehrbuch der Küche
  • Includes index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Specialized professional knowledge -- The kitchen: organization and installation -- Foods -- Nutrition -- The menu -- Kitchen accounting -- Basic principles -- The basic cooking methods -- Convenience foods -- The recipes: basic preparations -- Sauces -- Soups -- Hors d'oeuvre -- Hot egg dishes -- Hot fish dishes -- Shellfish and other seafood -- Small meat dishes -- Main courses/main meat dishes -- Salads -- Vegetables -- Potatoes -- Pasta, gnocchi, rice and corn -- National dishes -- Cold dishes -- Basic dessert preparations -- Hot desserts -- Cold desserts -- Frozen desserts
Dimensions
25 cm
Edition
2nd ed.
Extent
xiii, 560 pages, [24] pages of plates
Isbn
9780442272067
Lccn
88020573
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations (some color)
System control number
  • (OCoLC)18190618
  • (OCoLC)ocm18190618
Label
Classical cooking the modern way, Eugen Pauli
Publication
Note
  • Rev. translation of Lehrbuch der Küche
  • Includes index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Specialized professional knowledge -- The kitchen: organization and installation -- Foods -- Nutrition -- The menu -- Kitchen accounting -- Basic principles -- The basic cooking methods -- Convenience foods -- The recipes: basic preparations -- Sauces -- Soups -- Hors d'oeuvre -- Hot egg dishes -- Hot fish dishes -- Shellfish and other seafood -- Small meat dishes -- Main courses/main meat dishes -- Salads -- Vegetables -- Potatoes -- Pasta, gnocchi, rice and corn -- National dishes -- Cold dishes -- Basic dessert preparations -- Hot desserts -- Cold desserts -- Frozen desserts
Dimensions
25 cm
Edition
2nd ed.
Extent
xiii, 560 pages, [24] pages of plates
Isbn
9780442272067
Lccn
88020573
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations (some color)
System control number
  • (OCoLC)18190618
  • (OCoLC)ocm18190618

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