Gielisse, Victor. <br/><br/>
Modern batch cookery / 
Victor Gielisse and Ron De Santis. 
 - Hoboken, N.J. :  John Wiley & Sons,   
 - xi, 436 pages :  color illustrations ;  28 cm 
<br/><br/> Includes index. 
<br/><br/>The culinary professional -- Menus and recipes -- The importance of flavor -- Cooking techniques -- Stocks, soups, and sauces for the modern batch kitchen -- Recipes for stocks, sauces and soups -- Recipes for breakfast and brunch -- Recipes for salad dressings, salads, sandwiches, and appetizers -- Recipes for entrees -- Recipes for side dishes -- Recipes for baked goods and desserts -- Recipes for reception foods. 
<br/><br/><label>ISBN: </label>9780470290484 047029048X 
<br/><br/><label>LCCN: </label>2009035902 
<br/><br/><label>Nat. Bib. No.: </label>GBB0B0346  bnb 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Quantity cooking.<br/>Quantity cooking.
<br/><br/><label>LC Class. No.: </label>TX820  / .G515 2011 
<br/><br/><label>Dewey Class. No.: </label>641.5/7 
<br/><br/><label>National Agricultural Library Call No.: </label>TX820  / .G515 2011