000			02374cam a2200409 a 4500
001			12979651
003			OSt
005			20150723145711.0
008			021024s2004 njua 001 0 eng
010			_a 2002191066
020			_a0471202029 [hardbound]
040			_aDLC _cDLC _dDLC
042			_apcc
082	0	0	_221
100	1		_aGisslen, Wayne, _d1946-
245	1	0	_aEssentials of professional cooking / _cWayne Gisslen
260			_aHoboken, New Jersey : _bJohn Wiley & Sons, Inc., _cc2004.
300			_axiv, 562 pages : _billustrations ; _c29 cm. _e1 CD-ROM (4 3/4 in.)
336			_2rdacontent _atext
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
504			_aIncludes bibliographical references and index
505			_aContents: 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
541			_xRene Osorno _yHRM and Tourism _zHRM
546			_aEnglish
650		0	_aQuantity cooking.
650		0	_aFood service.
856	4	2	_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/wiley043/2002191066.html
856	4	1	_3Table of contents _uhttp://www.loc.gov/catdir/toc/wiley041/2002191066.html
856	4	2	_3Publisher description _uhttp://www.loc.gov/catdir/description/wiley036/2002191066.html
906			_a7 _bcbc _corignew _d1 _eocip _f20 _gy-gencatlg
942			_2ddc _cLUO
998			_cjane[new] _d09/04/2014
998			_cida[checked and edited] _d07/23/2015
999			_c1315 _d1315