Gisslen, Wayne,  1946- <br/><br/>
Professional cooking / 
Wayne Gisslen ; photography by J. Gerard Smith. 
 - 7th ed. 
 - Hoboken, N.J. :  John Wiley & Sons,  c2011. 
 - xxxi, 1088 p. :  chiefly col. ill. ;  29 cm. 
<br/><br/>Includes bibliographical references (p. 1059-1060) and indexes. 
<br/><br/>The food-service industry -- Sanitation and safety -- Tools and equipment -- Basic principles of cooking and food science -- 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 -- Salad dressings and salads -- Sandwiches -- Hors d'oeuvres -- Breakfast prepar 
<br/><br/><label>ISBN: </label>0470197528 : HRD  $122.15 9780470197523 
<br/><br/><label>Source: </label> John Wiley & Sons Inc, Order Processing Dept 432 Elizabeth Ave, Somerset, NJ, USA, 08873 SAN 200-2272 
<br/><br/><label>LCCN: </label>2009045858 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.<br/>Food service.
<br/><br/><label>LC Class. No.: </label>TX820  / .G54 2011 
<br/><br/><label>Dewey Class. No.: </label>641.5/7 
<br/><br/><label>National Agricultural Library Call No.: </label>TX820  / .G54 2011