Record ID | marc_loc_2016/BooksAll.2016.part41.utf8:156055529:3553 |
Source | Library of Congress |
Download Link | /show-records/marc_loc_2016/BooksAll.2016.part41.utf8:156055529:3553?format=raw |
LEADER: 03553cam a22004098i 4500
001 2014012625
003 DLC
005 20141009082538.0
006 m |o d |
007 cr_|||||||||||
008 140328s2014 nju ob 001 0 eng
010 $a 2014012625
020 $a9781118797754 (pdf)
020 $z9781118636725 (hardback)
040 $aDLC$beng$erda$cDLC$dDLC
042 $apcc
050 10 $aTX820
082 00 $a641.5/7$223
084 $aCKB068000$2bisacsh
100 1 $aGisslen, Wayne,$d1946-
245 10 $aProfessional cooking /$cWayne Gisslen.
250 $aEighth edition.
263 $a1405
264 1 $aHoboken, New Jersey :$bJohn Wiley & Sons, Inc.,$c2014.
300 $a1 online resource.
336 $atext$2rdacontent
337 $acomputer$2rdamedia
338 $aonline resource$2rdacarrier
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 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. .
588 $aDescription based on print version record and CIP data provided by publisher; resource not viewed.
650 0 $aQuantity cooking.
650 0 $aFood service.
650 7 $aCOOKING / Methods / Professional.$2bisacsh
776 08 $iPrint version:$aGisslen, Wayne, 1946-$tProfessional cooking$bEighth edition.$dHoboken, New Jersey : : John Wiley & Sons, Inc., 2014$z9781118636725$w(DLC) 2014007176
856 40 $3Cover image$uhttp://catalogimages.wiley.com/images/db/jimages/9781118636725.jpg