PROFESSIONAL COOKING
Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of...
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Hoboken, N.J
John Wiley
2007
|
| Edition: | 6th ed |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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|---|---|---|---|
| 001 | wils-361018 | ||
| 005 | 2022510113841 | ||
| 008 | 220610t2007 NJU a 000 eng D | ||
| 020 | # | # | |a 9780471663768 |q hardback |
| 020 | # | # | |a 047166376X (cloth trade version) |q hardback |
| 020 | # | # | |a 0471663743 (cloth/cd college version) |q hardback |
| 020 | # | # | |a 0471663751 (pbk.) |q hardback |
| 040 | # | # | |a UiTM |b eng |c UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TX820 |b .G54 2007 |
| 100 | 1 | # | |a Gisslen, Wayne |e author |f 1946- |
| 245 | 1 | 0 | |a PROFESSIONAL COOKING |c Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau |
| 250 | # | # | |a 6th ed |
| 264 | # | 1 | |a Hoboken, N.J |b John Wiley |c 2007 |
| 264 | # | 4 | |c ©2007 |
| 300 | # | # | |a xxxii, 1056 p |b ill. (chiefly col. |c 29 cm. |e 1 CD-ROM (4 3/4 in.) |
| 336 | # | # | |a text |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 500 | # | # | |a "Featuring recipes from Le Cordon Bleu." |
| 504 | # | # | |a Includes bibliographical references (p. 1031-1032) and indexes |
| 520 | # | # | |a Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service * Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail * Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes * Revised and expanded Nutrition chapter features the new USDA nutritional guidelines * Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages * New culinarE-Companion recipe management software features user-friendly navigation and robust content |
| 650 | # | 0 | |a Food service |
| 650 | # | 0 | |a Quantity cookery |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=361018 |
Professional cooking