000			01770cam a2200301 a 4500
001			u147678
003			SIRSI
005			20240916205619.0
008			091112s2011 njua b 001 0 eng
010			_a2009045858
020			_a0470197528 : HRD _c$122.15
020			_a9780470197523
037			_bJohn Wiley & Sons Inc, Order Processing Dept 432 Elizabeth Ave, Somerset, NJ, USA, 08873 SAN 200-2272
050	0	0	_aTX820 _b.G54 2011
070	0		_aTX820 _b.G54 2011
082	0	0	_a641.5/7 _222
092			_a641.57 _bG535p7
100	1		_aGisslen, Wayne, _d1946-
245	1	0	_aProfessional cooking / _cWayne Gisslen ; photography by J. Gerard Smith.
250			_a7th ed.
260			_aHoboken, N.J. : _bJohn Wiley & Sons, _cc2011.
300			_axxxi, 1088 p. : _bchiefly col. ill. ; _c29 cm.
504			_aIncludes bibliographical references (p. 1059-1060) and indexes.
505	0		_aThe 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
650		0	_aQuantity cooking.
650		0	_aFood service.
949			_cc.1 _lON-ORDER _tBook _xPRINT _p122.15
999			_a641.57 G535P7 _wDEWEY _c2861 _i51994001596552 _d2861 _e2/7/2022 _f2/1/2024 _g6 _kCHECKEDOUT _lCIRCSTACKS _mLRC _n2 _p$122.15 _rM _sY _tBOOK _u8/9/2011 _xPRINT