000			01278cam a2200313 a 4500
001			2009035902
003			DLC
005			20190729105309.0
008			090827s2011 njua 001 0 eng
010			_a 2009035902
020			_a9780470290484 (cloth : acidfree paper)
042			_apcc
040			_aDLC _beng _cDLC _dDLC
049			_aEY8Z
050	0	0	_aTX820 _b.G515 2011
082	0	0	_a641.5/7 _222
100	1		_aGielisse, Victor.
245	1	0	_aModern batch cookery / _cVictor Gielisse and Ron De Santis.
260			_aHoboken, N.J. : _bJohn Wiley & Sons, _cc2011.
300			_axi, 436 p. : _bcol. ill. ; _c29 cm
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.
700	1		_aDe Santis, Ron.
948			_au375347
949			_aTX820 .G515 2011 _wLC _c1 _hEY8Z _i33039001332617
596			_a1
903			_a26238
999			_c26238 _d26238