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MARC Record from Library of Congress

Record ID marc_loc_2016/BooksAll.2016.part41.utf8:146975132:3578
Source Library of Congress
Download Link /show-records/marc_loc_2016/BooksAll.2016.part41.utf8:146975132:3578?format=raw

LEADER: 03578cam a2200373 i 4500
001 2014007176
003 DLC
005 20150516084755.0
008 140327s2015 njua b 001 0 eng
010 $a 2014007176
020 $a9781118636725 (hardback : acid-free paper)
040 $aDLC$beng$erda$cDLC$dDLC
042 $apcc
050 00 $aTX820$b.G54 2015
082 00 $a641.5/7$223
084 $aCKB068000$2bisacsh
100 1 $aGisslen, Wayne,$d1946-
245 10 $aProfessional cooking /$cWayne Gisslen ; photography by J. Gerard Smith.
250 $aEighth edition.
264 1 $aHoboken, New Jersey :$bWiley,$c[2015]
300 $axiv, 1056 pages :$bcolor illustrations ;$c29 cm
336 $atext$btxt$2rdacontent
336 $astill image$bsti$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aRegisteration card for E-Companion recipe management software for Professional cooking included.
520 $a"Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen"--$cProvided by publisher.
504 $aIncludes bibliographical references (pages 1031-1032) and index.
505 8 $aMachine generated contents note: Contents Chapter 1: The Food-Service Industry Chapter 2: Sanitation and Safety Chapter 3: Tools and Equipment Chapter 4: Menus, Recipes, and Cost Management Chapter 5: Nutrition Chapter 6: Basic Principles of Cooking and Food Science Chapter 7: Mise en Place Chapter 8: Stocks and Sauces Chapter 9: Soups Chapter 10: Understanding Vegetables Chapter 11: Cooking Vegetables Chapter 12: Potatoes Chapter 13: Legumes, Grains, Pasta, and Other Starches Chapter 14: Cooking Methods for Meat, Poultry, and Fish Chapter 15: Understanding Meats and Game Chapter 16: Cooking Meats and Game Chapter 17: Understanding Poultry and Game Birds Chapter 18: Cooking Poultry and Game Birds Chapter 19: Understanding Fish and Shellfish Chapter 20: Cooking Fish and Shellfish Chapter 21: Salad Dressings and Salads Chapter 22: Sandwiches Chapter 23: Hors d'Oeuvres Chapter 24: Breakfast Preparation Chapter 25: Dairy and Beverages Chapter 26: Cooking for Vegetarian Diets Chapter 27: Sausages and Cured Foods Chapter 28: Pâtes, Terrines, and Other Cold Foods Chapter 29: Food Presentation Chapter 30: Bakeshop Production: Basic Principles and Ingredients Chapter 31: Yeast Products Chapter 32: Quick Breads Chapter 33: Cakes and Icings Chapter 34: Cookies Chapter 35: Pies and Pastries Chapter 36: Creams, Custards, Puddings, Frozen Desserts, and Sauces Appendix 1: Metric Conversion Factors. Appendix 2: Standard Can Sizes. Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods. Appendix 4: Kitchen Math Exercises: Metric Versions. Appendix 5: Eggs and Safety. Bibliography. Glossary and Cooking Vocabular. .
650 0 $aQuantity cooking.
650 0 $aFood service.
650 7 $aCOOKING / Methods / Professional.$2bisacsh
776 08 $iOnline version:$aGisslen, Wayne, 1946-$tProfessional cooking$bEighth edition.$dHoboken, New Jersey : : John Wiley & Sons, Inc., 2014$z9781118797754$w(DLC) 2014012625
856 42 $3Cover image$uhttp://catalogimages.wiley.com/images/db/jimages/9781118636725.jpg