MARC record from Internet Archive

LEADER: 03577cam 2200637 a 4500
001 ocm08281897
003 OCoLC
005 20191031004345.0
008 820223s1983 nyua b 001 0 eng
010 $a 82002610
040 $aDLC$beng$cDLC$dAGL$dYDXCP$dNLE$dZWZ$dCNMBL$dUKMGB$dERD$dOCLCO$dBTCTA$dOCLCF$dOCLCQ$dZ5A$dOCLCQ$dCSJ$dLNC$dOCLCO$dOCL$dOCLCQ$dSLR$dCPO$dOCLCQ$dBGU
015 $aGB8319585$2bnb
016 7 $a008062375$2Uk
019 $a810779613$a877041465$a1039581406
020 $a0471082481
020 $a9780471082484
020 $a0471867586$q(pbk.)
020 $a9780471867586$q(pbk.)
035 $a(OCoLC)8281897$z(OCoLC)810779613$z(OCoLC)877041465$z(OCoLC)1039581406
050 00 $aTX820$b.G54 1983
070 0 $aTX820$b.G49
072 0 $aT120
082 00 $a641.5/7$219
100 1 $aGisslen, Wayne,$d1946-
245 10 $aProfessional cooking /$cWayne Gisslen.
260 $aNew York :$bWiley,$c℗♭1983.
300 $axxiv, 680 pages :$billustrations ;$c29 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (page 665) and index.
505 00 $tAbout Le Cordon Bleu --$tForeword --$tPreface --$tAcknowledgements --$tThe Food Service Industry --$tSanitation and Safety --$tTools and Equipment --$tBasic Cooking Principles --$tThe Recipe: Its Structure and Its Use --$tThe Menu --$tMise en Place --$tStock and Sauces --$tSoups --$tUnderstanding Meats and Game --$tCooking Meats and Game --$tUnderstanding Poultry and Game --$tCooking Poultry and Game --$tUnderstanding Fish and Shellfish --$tCooking Fish and Shellfish --$tUnderstanding Vegetables --$tCooking Vegetables --$tPatatoes and Other Starches --$tSalads and Salad Dressings --$tSandwiches and Hors d'Oeuvres --$tBreakfast Preparation, Dairy Products, and Coffee and Tea --$tSausages and Cured Foods --$tPates, Terrines, and Other Cold Foods --$tFood Presentation and Garnish --$tRecipes from International Cuisines --$tBakeshop Production: Basic Principles and Ingredients --$tYeast Products --$tQuick Breads --$tCakes and Icings --$tCookies --$tPies and Pastries --$tCreams, Custards, Puddings, Frozen Desserts, and Sauces --$gAppendix 1.$tMetric Conversion Factors --$gAppendix 2.$tStandard Can Sizes --$gAppendix 3.$tApproximate Weight-Volume Equivalents of Dry Foods --$gAppendix 4.$tKitchen Math Exercise-Metric Versions --$gAppendix 5.$tEggs and Safety.
650 0 $aQuantity cooking.
650 0 $aFood service.
650 6 $aRestauration collective.
650 6 $aServices alimentaires.
650 7 $aFood service.$2fast$0(OCoLC)fst00931080
650 7 $aQuantity cooking.$2fast$0(OCoLC)fst01754362
650 4 $aCuisine.
650 4 $aRestauration.
653 $aCatering establishments$aCookery$aManuals
655 7 $aCookbooks.$2fast$0(OCoLC)fst01752725
655 7 $aCookbooks.$2lcgft
655 7 $aAuthors' inscriptions (Provenance)$2rbprov$5MCR-S
856 41 $3Cover$uhttp://nrs.harvard.edu/urn-3:RAD.SCHL:37061728$xkeycontent
856 41 $3Inscription$uhttp://nrs.harvard.edu/urn-3:RAD.SCHL:37057257$xkeycontent
856 41 $3Title page$uhttp://nrs.harvard.edu/urn-3:RAD.SCHL:37057261$xkeycontent
938 $aBaker and Taylor$bBTCP$nBK0013665328
938 $aYBP Library Services$bYANK$n415006
029 1 $aAU@$b000002188456
029 1 $aAU@$b000045179569
029 1 $aAU@$b000045802587
029 1 $aNZ1$b15760780
029 1 $aZWZ$b024552372
994 $aZ0$bP4A
948 $hHELD BY P4A - 275 OTHER HOLDINGS