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MARC Record from marc_openlibraries_sanfranciscopubliclibrary

Record ID marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run05.mrc:55995674:3680
Source marc_openlibraries_sanfranciscopubliclibrary
Download Link /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run05.mrc:55995674:3680?format=raw

LEADER: 03680cam a22005658i 4500
001 910523414
003 OCoLC
005 20151005120929.0
008 140327t20142015njua b 001 0 eng
010 $a2014007176
015 $aGBB399332$2bnb
016 7 $a016530104$2Uk
020 $a9781118636725 (hardback)
020 $a1118636724 (hardback)
035 $a910523414
035 $a(OCoLC)862091916
037 $bJohn Wiley & Sons Inc, Order Processing Dept 432 Elizabeth Ave, Somerset, NJ, USA, 08873$nSAN 200-2272
040 $aDLC$beng$erda$cDLC$dUKMGB$dOCLCO$dYDXCP$dWKM$dSFR$dUtOrBLW
042 $apcc
049 $aSFRA
050 00 $aTX820$b.G54 2014
082 00 $a641.5/7$223
092 $a641.57$bG447p 2014
100 1 $aGisslen, Wayne,$d1946-
245 10 $aProfessional cooking /$cWayne Gisslen ; photography by Gerard Smith.
250 $aEighth edition.
264 1 $aHoboken, New Jersey :$b:$bJohn Wiley & Sons, Inc.,$c[2014]
264 4 $c©2015
300 $axiv, 1056 pages :$bcolor illustrations ;$c29 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$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 0 $aThe food-service industry -- Sanitation and safety -- Tools and equipment -- Menus, recipes, and cost management -- Nutrition -- Basic principles of cooking and food science -- Mise en place -- Stocks and sauces --Soups -- Understanding vegetables -- Cooking vegetables -- Potatoes -- Legumes, grains, pasta, and other starches -- Cooking methods for meat, poultry, and fish -- 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 -- Salad dressings and salads -- Sandwiches -- Hors d'oeuvres -- Breakfast preparation -- Dairy and beverages -- Cooking for vegetarian diets -- Sausages and cured foods -- Pâtés, terrines, and other cold foods -- Food presentation -- Bakeshop production : basic principles and ingredients -- Yeast products -- Quick breads -- Cakes and icings -- Cookies -- Pies and pastries -- Creams, custards, puddings, frozen desserts, and sauces.
650 0 $aQuantity cooking.
650 0 $aFood service.
856 42 $3Cover image$uhttp://catalogimages.wiley.com/images/db/jimages/9781118636725.jpg
907 $a.b27608694$b12-20-18$c05-06-14
998 $axbt$b06-09-14$cm$da $e-$feng$gnju$h0$i3
957 00 $aOCLC reclamation of 2017-18
907 $a.b27608694$b08-27-15$c05-06-14
938 $aYBP Library Services$bYANK$n10412942
956 $aPre-reclamation 001 value: ocn862091916
980 $a0614 sh
998 $axbt$b06-09-14$cm$da$e-$feng$gnju$h0$i3
994 $aC0$bSFR
999 $yMARS
945 $a641.57$bG447p 2014$d08-10-2017 15:39$e05-16-2017 13:26$f0$g0$h07-30-17$i31223107525645$j281$0501$k08-31-17$lxbtci$o-$p$138.25$q-$r-$sn $t0$u15$v12$w0$x1$y.i78129990$z06-24-14
945 $a641.57$bG447p 2014$d - - $e - - $f0$g0$h12-13-18$i31223107525637$j503$0501$k - - $lxbtci$o-$p$138.25$q-$r-$s! $t0$u22$v24$w2$x4$y.i78130013$z06-24-14