Advanced professional cooking / Wayne Gisslen.
By: Gisslen, Wayne
.
Publisher: New York : Wiley, c1992Description: xxi, 645 p. : ill. (some col.) ; 26 cm.ISBN: 0471836834 (hbk.); 9780471836834 (hbk.).Subject(s): Food service | Quantity cookingDDC classification: 641.57
Contents:
1. The Modern Kitchen.- 2. Introduction to Advanced Cooking.- 3. Sauces. - 4. Soups.- 5.Salads, Pastas, and Other First Courses.- 6. Fish and Other Seafood.- 7.Poultry and Feathered Game.- 8. Beef, Lamb, Pork, and Veal. - Miscellaneous Meats.- 9. Vegetables.- 10. Cold Foods.- 11. Appendices.- Bibliography. Glossary. Index.
| Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU | 641.57 GIS 1992 | 641.57 GIS (Browse shelf) | 1 | Available | SCAFS,70003,03,RM | 5000099967 | |
| Main Collection | Taylor's Library-TU | 641.57 GIS (Browse shelf) | 1 | Available | SCAFS,70006,03,RM | 1000802891 |
1. The Modern Kitchen.- 2. Introduction to Advanced Cooking.- 3. Sauces. - 4. Soups.- 5.Salads, Pastas, and Other First Courses.- 6. Fish and Other Seafood.- 7.Poultry and Feathered Game.- 8. Beef, Lamb, Pork, and Veal. - Miscellaneous Meats.- 9. Vegetables.- 10. Cold Foods.- 11. Appendices.- Bibliography. Glossary. Index.