TY  - BOOK
AU  - Gisslen,Wayne
TI  - Essentials of professional cooking
SN  - 0471202029 [hardbound]
PY  - 2004///
CY  - Hoboken, New Jersey
PB  - John Wiley & Sons, Inc.
KW  - Quantity cooking
KW  - Food service
N1  - Includes bibliographical references and index; Contents: 1 The food service industry -- 2 Sanitation and safety -- 3 Tools and equipment -- 4 Basic cooking principles -- 5 The recipe: its structure and its use -- 6 The menu -- 7 Mise en place -- 8 Stock and sauces -- 9 Soups -- 10 Understanding meats and game -- 11 Cooking meats and game -- 12 Understanding poultry and game birds -- 13 Cooking poultry and game birds -- 14 Understanding fish and shellfish -- 15 Cooking fish and shellfish -- 16 Understanding vegetables -- 17 Cooking vegetables -- 18 Potatoes and other starches -- 19 Salads and salad dressing -- 20 Sandwiches and hors d'oeuvres -- 21 Breakfast preparation, diary products, and coffee and tea -- 22 Food presentation and garnish -- 23 Bakeshop productions: basic principles and ingredients -- 24 Yeast products
UR  - http://www.loc.gov/catdir/bios/wiley043/2002191066.html
UR  - http://www.loc.gov/catdir/toc/wiley041/2002191066.html
UR  - http://www.loc.gov/catdir/description/wiley036/2002191066.html
ER  -