000			01592cam a2200349 a 4500
001			u157967
003			SIRSI
005			20240916205719.0
008			090827s2011 njua 001 0 eng
010			_a 2009035902
015			_aGBB0B0346 _2bnb
020			_a9780470290484 _q(cloth ; _qacid-free paper)
020			_a047029048X _q(cloth ; _qacid-free paper)
035			_a(OCoLC)435629017
050	0	0	_aTX820 _b.G515 2011
070	0		_aTX820 _b.G515 2011
082	0	0	_a641.5/7 _222
092			_a641.57 _bG454m
100	1		_aGielisse, Victor.
245	1	0	_aModern batch cookery / _cVictor Gielisse and Ron De Santis.
260			_aHoboken, N.J. : _bJohn Wiley & Sons, _c
300			_axi, 436 pages : _bcolor illustrations ; _c28 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
505	0		_aThe 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.
650		0	_aQuantity cooking.
650		7	_aQuantity cooking. _2fast _0(OCoLC)fst01754362
700	1		_aDe Santis, Ron.
949			_cc.1 _lON-ORDER _tBOOK _xPrint _p
999			_a641.57 G454M _wDEWEY _c4839 _i51994001642406 _f6/29/2023 _g2 _lCIRCSTACKS _mLRC _p$65.00 _rY _sY _tBOOK _u7/10/2018 _xPRINT _d4839