000			01702cam a2200289 a 4500
001			u66295
003			SIRSI
005			20240916205930.0
008			980618s1999 njua b 001 0 eng
010			_a 98027195
020			_a0135915953
040			_aDLC _cDLC _dDLC
050	0	0	_aTX714 _b.G54 1999
082	0	0	_a641.5 _221
092			_a641.5 _bG454i
100	1		_aGielisse, Victor.
245	1	0	_aIn good taste : _ba contemporary approach to cooking / _cVictor Gielisse, Mary E. Kimbrough, Kathryn G. Gielisse.
260			_aUpper Saddle River, NJ : _bPrentice Hall, _cc1999.
300			_axix, 444 p. : _bill. (some col.) ; _c26 cm.
504			_aIncludes bibliographical references (p. [433]-435) and index.
505	0		_aGastronomy, the essential art and the alliance of taste and health -- Wine with food can be part of a healthful lifestyle -- Building the recipe with the essential ingredients, from a nutrient perspective -- Special requests: spa, vegetarian and modified diets -- Ingredients, flavor enhancers and marinades -- Contemporary cooking methods -- About our recipes -- Appetizers, salads and salad dressings -- Stocks, soups, sauces, relishes and spreads -- Main course selections -- Vegetables, potatoes, grains and legumes -- Desserts, breads and quick breads -- A perspective on genetic engineering -- A position on marketing -- Conversions and equivalencies -- Foods of the seasons
650		0	_aCooking.
650		0	_aNutrition.
700	1		_aKimbrough, Mary E.
700	1		_aGielisse, Kathryn G.
949			_cc.1 _lT-PROCESS _tBOOK _xPRINT _p58.33
999			_a641.5 G454I _wDEWEY _c8710 _i51994001326042 _d8710 _e1/14/2002 _f6/29/2023 _g11 _lCIRCSTACKS _mLRC _n1 _p$58.33 _q1 _rY _sY _tBOOK _u2/4/2000 _xPRINT