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 mo...
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Hoboken, N.J.
John Wiley & Sons
2011
|
| Edition: | Seventh edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| LEADER | 00000naa#a2200000#i 4501 | ||
|---|---|---|---|
| 001 | wils-420707 | ||
| 005 | 202011911938 | ||
| 008 | t2011 -US ### ##001 ##eng#D | ||
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| 020 | # | # | |a 0470197528 (Higher Education cloth) |
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| 041 | 0 | # | |a ENGLISH |
| 090 | 0 | 0 | |a TX820 |b .G54 2011 |
| 100 | 1 | # | |a Gisslen, Wayne |d 1946- |e author |
| 245 | 1 | 0 | |a Professional cooking |c Wayne Gisslen ; photography by J. Gerard Smith |
| 250 | # | # | |a Seventh edition |
| 264 | # | 1 | |a Hoboken, N.J. |b John Wiley & Sons |c 2011 |
| 264 | # | 4 | |c ©2011 |
| 300 | # | # | |a xxxi, 1088 pages |b chiefly color illustration |c 29 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references and index |
| 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-friendl |
| 526 | 0 | # | |a HTC550 |b HM220 |5 HM |
| 526 | 0 | # | |a Food Writing |b Bachelor of Science (HONS) Hotel Management |5 Faculty Hotel And Tourism Management |
| 650 | # | 0 | |a Food service |
| 650 | # | 0 | |a Quantity cooking |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=420707 |
| 964 | # | # | |c BOK |d HM |
PROFESSIONAL COOKING