000			01969nam a2200241Ia 4500
003			NULRC
005			20250520094807.0
008			250520s9999 xx 000 0 und d
020			_a047166376X
040			_cNULRC
050			_aTX 820 .G57 2007
100			_aGisslen, Wayne _eauthor
245		0	_aProfessional cooking / _cWayne Gisslen
250			_aSixth Edition
260			_aNew Jersey : _bJohn Wiley & Son, Inc., _cc2007
300			_axxxii, 1056 pages : _bcolor illustrations ; _c28 cm.
365			_bPHP3750
504			_aIncludes index.
505			_aThe 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			_aPresents 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			_aQUANTITY COOKERY
942			_2lcc _cBK
999			_c2773 _d2773