001415913 000__ 02944nam\a2200481\i\4500
001415913 001__ 1415913
001415913 003__ Credo
001415913 005__ 20221118003214.0
001415913 006__ m\\\\\o\\d\\\\\\\\
001415913 007__ cr\cn\nnnunnun
001415913 008__ 131017r20132012maua\\\\o\\\\\000\0\eng\d
001415913 020__ $$z9781784021382$$q(print)
001415913 020__ $$z1784021385$$q(print)
001415913 020__ $$a9781784021382$$q((electronic book))
001415913 035__ $$a(CaBNVSL)slc00233315
001415913 035__ $$a(OCoLC)862057570
001415913 035__ $$a(Credo)qafood2012
001415913 040__ $$aCaBNVSL$$beng$$erda$$cCaBNVSL$$dCaBNVSL
001415913 050_4 $$aTX651$$b.F 2012eb
001415913 08204 $$a641.5$$223
001415913 24500 $$aFood and Cooking.
001415913 250__ $$a[Enhanced Credo edition].
001415913 263__ $$a20131106808080.0
001415913 26431 $$aBoston, Massachusetts[Montreal, Quebec] :$$bCredo Reference,$$c2013.
001415913 264_1 $$a[Montreal, Quebec] :$$bQA International,$$c2012.
001415913 300__ $$a1 online resource :$$b62 videos 
001415913 336__ $$atext$$2rdacontent
001415913 336__ $$aspoken word$$2rdacontent 
001415913 336__ $$atwo-dimensional moving image$$2rdacontent
001415913 337__ $$aelectronic$$2isbdmedia
001415913 338__ $$aonline resource$$2rdacarrier
001415913 5050_ $$aBarding Meat -- Blanching Tomatoes -- Braising -- Breading Meat Scallops -- Chopping Garlic -- Clarifying butter -- Cleaning and debearding mussels -- Cooking  ̉blanc -- Cooking in a double boiler -- Cooking in foil -- Coring Apples -- Crushing spices in a mortar -- Cutting a chicken into 6 pieces -- Cutting Greens into a Chiffonade -- Cutting Vegetables into a Julienne -- Deep-frying -- Deglazing -- Dicing an Onion -- Filleting flatfish -- Filleting rounded fish -- Grilling -- Gutting fish -- Making bčhamel sauce -- Making filled pasta -- Making mayonnaise -- Making sushi -- Marinating Meat -- Mincing fresh ginger -- Opening a coconut -- Opening oysters -- Peeling and Deveining Shrimp -- Peeling and Seeding Squash -- Poaching -- Pounding Meat Scallops -- Preparing a Yeast Dough -- Preparing and Cooking Asparagus -- Preparing Artichoke Hearts -- Preparing fresh hot peppers -- Preparing Fresh Pasta -- Preparing lobster -- Preparing Mangoes -- Preparing squid -- Preparing vanilla beans -- Preparing Vegetables into a Brunoise -- Pressure cooking -- Removing the Peel and Pith from Citrus Fruit -- Scaling Fish -- Searing -- Seeding tomatoes -- Shaping Carrots -- Skimming -- Steaming -- Sweating -- Thickening -- Trimming and Coring Pineapples -- Trimming fish -- Trussing poultry -- Washing Leeks -- Whipping egg whites -- Zesting Citrus Fruit.
001415913 506__ $$aAccess limited to authorized users.
001415913 588__ $$aTitle from title screen (viewed 26 October 2013).
001415913 650_0 $$aFood.
001415913 650_0 $$aCookery.
001415913 655_0 $$aElectronic books
001415913 7102_ $$aCredo Reference (Firm),$$edistributor.
001415913 852__ $$bebk
001415913 85640 $$3Credo Reference $$uhttps://univsouthin.idm.oclc.org/login?url=https://search.credoreference.com/content/title/qafood?institutionId=3155$$zOnline Access
001415913 909CO $$ooai:library.usi.edu:1415913$$pGLOBAL_SET
001415913 980__ $$aBIB
001415913 980__ $$aEBOOK
001415913 982__ $$aEbook
001415913 983__ $$aOnline