عنوان
پدید آورنده
موضوع
رده
TX820 .G543 2007eb
TX820
.
G543
2007eb
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
0470076569
(Number (ISBN
9780470076569
NATIONAL BIBLIOGRAPHY NUMBER
Number
b722996
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Professional cooking for Canadian chefs /
General Material Designation
[Book]
First Statement of Responsibility
Wayne Gisslen ; with a foreword by André J. Cointreau ; photography by J. Gerard Smith ; featuring recipes from Le Cordon Bleu, Academie d'Art Culinaire de Paris, 1895.
EDITION STATEMENT
Edition Statement
6th ed.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Hoboken, N.J. :
Name of Publisher, Distributor, etc.
John Wiley & Sons,
Date of Publication, Distribution, etc.
©2007.
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource (xxxii, 1056 pages) :
Other Physical Details
illustrations (chiefly color)
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references (pages 1031-1032) and indexes.
CONTENTS NOTE
Text of Note
Chapter 13: Cooking Poultry and Game Birds Chapter 14: Understanding Fish and Shellfish Chapter 15: Cooking Fish and Shellfish Chapter 16: Understanding Vegetables Chapter 17: Cooking Vegetables.
Text of Note
Chapter 18: Potatoes Chapter 19: Legumes, Grains, Pasta, and Other Starches Chapter 20: Cooking for Vegetarian Diets Chapter 21: Salads and Salad Dressings Chapter 22: Sandwiches.
Text of Note
Chapter 2: Sanitation and Safety Chapter 3: Tools and Equipment Chapter 4: Basic Cooking Principles Chapter 5: Menus, Recipes, and Cost Management Chapter 6: Nutrition Chapter 7: Mise en Place.
Text of Note
Chapter 8: Stocks and Sauces Chapter 9: Soups Chapter 10: Understanding Meats and Game Chapter 11: Cooking Meats and Game Chapter 12: Understanding Poultry and Game Birds.
Text of Note
PROFESSIONAL COOKING FOR CANADIAN CHEFS, Sixth Edition Contents Recipe Contents About Le Cordon Bleu Foreword Preface Acknowledgments Contributors Reviewers Chapter 1: The Food Service Industry.
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SUMMARY OR ABSTRACT
Text of Note
What's new in the Sixth Edition: Over 100 new recipes--including an entire chapter on different types of vegetarian diets; Updated information on Canadian inspection and grading of meat, poultry, seafood, dairy products, and eggs; Expanded and updated information--featuring a contemporary look at presenting and garnishing and a detailed history of modern food service; Nearly 1,200 illustrations and photos--highlighting ingredients, step-by-step techniques, and plated dishes in splendid visual detail; Stunning new design--helpful sidebars and dedicated chapters on menus, recipes, and cost manageme.
ACQUISITION INFORMATION NOTE
Source for Acquisition/Subscription Address
OverDrive, Inc.
OTHER EDITION IN ANOTHER MEDIUM
Title
Professional cooking for Canadian chefs.
International Standard Book Number
9780471663775
TOPICAL NAME USED AS SUBJECT
Food service.
Quantity cooking.
COOKING-- Methods-- Quantity.
Food service.
Quantity cooking.
(SUBJECT CATEGORY (Provisional
CKB-- 069000
DEWEY DECIMAL CLASSIFICATION
Number
641
.
5/7
Edition
22
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TX820
Book number
.
G543
2007eb
PERSONAL NAME - PRIMARY RESPONSIBILITY
Gisslen, Wayne,1946-
ORIGINATING SOURCE
Date of Transaction
20201208180512.0
Cataloguing Rules (Descriptive Conventions))
pn
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
