000 03640cam a2200421 i 4500
001 2014007176
003 DLC
005 20190729110700.0
008 140327s2015 njua b 001 0 eng
010 _a 2014007176
020 _a9781118636725 (hardback : acidfree paper)
042 _apcc
040 _aDLC
_beng
_erda
_cDLC
_dDLC
_dMvI
050 0 0 _aTX820
_b.G54 2015
082 0 0 _a641.5/7
_223
084 _aCKB068000
_2bisacsh
100 1 _aGisslen, Wayne,
_d1946-
245 1 0 _aProfessional cooking /
_cWayne Gisslen ; photography by J. Gerard Smith.
250 _aEighth edition.
264 1 _aHoboken, New Jersey :
_bWiley,
_c[2015]
300 _axiv, 1056 pages :
_bcolor illustrations ;
_c29 cm
336 _atext
_btxt
_2rdacontent
336 _astill image
_bsti
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
500 _aRegisteration card for E-Companion recipe management software for Professional cooking included.
520 _a"Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen"--
_cProvided by publisher.
504 _aIncludes bibliographical references (pages 1031-1032) and index.
505 8 _aMachine generated contents note: Contents Chapter 1: The Food-Service Industry Chapter 2: Sanitation and Safety Chapter 3: Tools and Equipment Chapter 4: Menus, Recipes, and Cost Management Chapter 5: Nutrition Chapter 6: Basic Principles of Cooking and Food Science Chapter 7: Mise en Place Chapter 8: Stocks and Sauces Chapter 9: Soups Chapter 10: Understanding Vegetables Chapter 11: Cooking Vegetables Chapter 12: Potatoes Chapter 13: Legumes, Grains, Pasta, and Other Starches Chapter 14: Cooking Methods for Meat, Poultry, and Fish Chapter 15: Understanding Meats and Game Chapter 16: Cooking Meats and Game Chapter 17: Understanding Poultry and Game Birds Chapter 18: Cooking Poultry and Game Birds Chapter 19: Understanding Fish and Shellfish Chapter 20: Cooking Fish and Shellfish Chapter 21: Salad Dressings and Salads Chapter 22: Sandwiches Chapter 23: Hors d'Oeuvres Chapter 24: Breakfast Preparation Chapter 25: Dairy and Beverages Chapter 26: Cooking for Vegetarian Diets Chapter 27: Sausages and Cured Foods Chapter 28: Pâtes, Terrines, and Other Cold Foods Chapter 29: Food Presentation Chapter 30: Bakeshop Production: Basic Principles and Ingredients Chapter 31: Yeast Products Chapter 32: Quick Breads Chapter 33: Cakes and Icings Chapter 34: Cookies Chapter 35: Pies and Pastries Chapter 36: Creams, Custards, Puddings, Frozen Desserts, and Sauces Appendix 1: Metric Conversion Factors. Appendix 2: Standard Can Sizes. Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods. Appendix 4: Kitchen Math Exercises: Metric Versions. Appendix 5: Eggs and Safety. Bibliography. Glossary and Cooking Vocabular. .
650 0 _aQuantity cooking.
650 0 _aFood service.
650 7 _aCOOKING / Methods / Professional.
_2bisacsh
776 0 8 _iOnline version:
_aGisslen, Wayne, 1946-
_tProfessional cooking
_bEighth edition.
_dHoboken, New Jersey : : John Wiley & Sons, Inc., 2014
_z9781118797754
_w(DLC) 2014012625
948 _au621237
949 _aTX820 .G54 2015
_wLC
_c1
_hEY8Z
_i33039001422228
596 _a1
903 _a34664
999 _c34664
_d34664