Professional cooking / (Record no. 4144)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01969nam a2200241Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | NULRC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250520094837.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250520s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 047166376X |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NULRC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX 820 .G57 2007 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Gisslen, Wayne |
| Relator term | author |
| 245 #0 - TITLE STATEMENT | |
| Title | Professional cooking / |
| Statement of responsibility, etc. | Wayne Gisslen |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Sixth Edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | New Jersey : |
| Name of publisher, distributor, etc. | John Wiley & Son, Inc., |
| Date of publication, distribution, etc. | c2007 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xxxii, 1056 pages : |
| Other physical details | color illustrations ; |
| Dimensions | 28 cm. |
| 365 ## - TRADE PRICE | |
| Price amount | PHP3750 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | The food service industry -- Sanitation and safety -- Tools and equipment -- Basic cooking principles -- Menus, recipes, and cost management -- Nutrition -- Mise en place -- Stocks and sauces -- Soups -- Understanding meats and game -- Cooking meats and game -- Understanding poultry and game birds -- Cooking poultry and game birds -- Understanding fish and shellfish -- Cooking fish and shellfish -- Understanding vegetables -- Cooking vegetables -- Potatoes -- Legumes, grains, pasta, and other starches -- Cooking for vegetarian diets -- Salads and salad dressings -- Sandwiches -- Hors d'oeuvres -- Breakfast preparation -- Dairy and beverages -- Sausages and cured foods -- Pates, terrines, and other cold foods -- Food presentation and garnish -- Bakeshop production : basic principles and ingredients -- Yeast products -- Quick breads -- Cakes and icings -- Cookies -- Pies and pastries -- Creams, custards, puddings, frozen desserts, and sauces. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Presents step-by-step instructions for professional cooking techniques; covers cooking principles, sanitation and safety, nutrition, tools and equipment, and cost management; contains 1,200 recipes; and includes Wiley CulinarE-Companion software on a CD-ROM, providing all of the recipes from the book and the ability to modify them, create shopping lists, and perform other tasks. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | QUANTITY COOKERY |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | 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 | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Hospitality Management | LRC - Main | National University - Manila | General Circulation | 07/16/2013 | Purchased - C&E | 3750.00 | GC TX 820 .G57 2007 c.2 | NULIB000001903 | 05/20/2025 | c.2 | 05/20/2025 | Books |