عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
0471663743 (cloth/cd college version)
(Number (ISBN
0471663751 (pbk.)
(Number (ISBN
047166376X (cloth trade version)
(Number (ISBN
9780471663744 (cloth/cd college version)
(Number (ISBN
9780471663751 (pbk.)
(Number (ISBN
9780471663768 (cloth trade version)
NATIONAL BIBLIOGRAPHY NUMBER
Number
dltt
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Professional cooking /
General Material Designation
[Book]
First Statement of Responsibility
Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.
EDITION STATEMENT
Edition Statement
6th ed.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Hoboken, N.J. :
Name of Publisher, Distributor, etc.
John Wiley,
Date of Publication, Distribution, etc.
c2007.
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
xxxii, 1056 p. :
Other Physical Details
ill. (chiefly col.) ;
Dimensions
29 cm.
GENERAL NOTES
Text of Note
"Featuring recipes from Le Cordon Bleu."
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references (p. 1031-1032) and indexes.
CONTENTS NOTE
Text of Note
The 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.
0
SUMMARY OR ABSTRACT
Text of Note
Presents 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.
TOPICAL NAME USED AS SUBJECT
Food service.
Quantity cooking.
PERSONAL NAME - PRIMARY RESPONSIBILITY
Gisslen, Wayne,1946-
ORIGINATING SOURCE
Date of Transaction
20140827155408.0
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
