TY - BOOK AU - Gisslen,Wayne TI - Advanced professional cooking SN - 0471836834 (hbk.) U1 - 641.57 PY - 1992/// CY - New York PB - Wiley KW - Food service KW - Quantity cooking N1 - 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 ER -