MARC details
| 000 -LEADER |
|---|
| fixed length control field |
04131cam a2200433 i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20221109164512.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
100519s2011 njua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2009045858 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0470197528 |
| Qualifying information |
Higher Education cloth |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780470197523 |
| Qualifying information |
Higher Education cloth |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0470197536 |
| Qualifying information |
Trade cloth |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780470197530 |
| Qualifying information |
Trade cloth |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b11703581 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)465680690 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
YDX |
| -- |
SGB |
| -- |
YDXCP |
| -- |
AGL |
| -- |
UKM |
| -- |
ATU |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TX820 |
| Item number |
.G54 2011 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
641.57 |
| Edition number |
22 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Gisslen, Wayne, |
| Dates associated with a name |
1946- |
| Relator term |
author. |
| 9 (RLIN) |
232031 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Professional cooking / |
| Statement of responsibility, etc. |
Wayne Gisslen ; photography by J. Gerard Smith. |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Seventh edition. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Hoboken, N.J. : |
| Name of producer, publisher, distributor, manufacturer |
John Wiley & Sons, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2011] |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Date of production, publication, distribution, manufacture, or copyright notice |
©2011 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxxi, 1088 pages : |
| Other physical details |
chiefly colour illustrations ; |
| Dimensions |
29 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
still image |
| Content type code |
sti |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references (pages 1059-1060) and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
About LeCordon Bleu -- |
| -- |
Foreword -- |
| -- |
Preface -- |
| -- |
Acknowledgements -- |
| -- |
The Food Service Industry -- |
| -- |
Sanitation and Safety -- |
| -- |
Tools and Equipment -- |
| -- |
Basic Cooking Principles -- |
| -- |
The Recipe: Its Structure and Its Use -- |
| -- |
The Menu -- |
| -- |
Mise en Place -- |
| -- |
Stock and Sauces -- |
| -- |
Soups -- |
| -- |
Understanding Meats and Game -- |
| -- |
Cooking Meats and Game -- |
| -- |
Understanding Poultry and Game -- |
| -- |
Cooking Poultry and Game -- |
| -- |
Understanding Fish and Shellfish -- |
| -- |
Cooking Fish and Shellfish -- |
| -- |
Understanding Vegetables -- |
| -- |
Cooking Vegetables -- |
| -- |
Patatoes and Other Starches -- |
| -- |
Salads and Salad Dressings -- |
| -- |
Sandwiches and Hors d'Oeuvres -- |
| -- |
Breakfast Preparation, Dairy Products, and Coffee and Tea -- |
| -- |
Sausages and Cured Foods -- |
| -- |
Pates, Terrines, and Other Cold Foods -- |
| -- |
Food Presentation and Garnish -- |
| -- |
Recipes from International Cuisines -- |
| -- |
Bakeshop Production: Basic Principles and Ingredients -- |
| -- |
Yeast Products -- |
| -- |
Quick Breads -- |
| -- |
Cakes and Icings -- |
| -- |
Cookies -- |
| -- |
Pies and Pastries -- |
| -- |
Creams, Custards, Puddings, Frozen Desserts, and Sauces -- |
| -- |
Appenidx 1: Metric Conversion Factors -- |
| Miscellaneous information |
Appendix 2. |
| Title |
Standard Can Sizes -- |
| Miscellaneous information |
Appendix 3. |
| Title |
Approximate Weight-Volume Equivalents of Dry Foods -- |
| Miscellaneous information |
Appendix 4. |
| Title |
Kitchen Math Exercise-Metric Versions -- |
| Miscellaneous information |
Appendix 5. |
| Title |
Eggs and Safety. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef.; Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft, including knife skills, knowledge of ingredients, and plating techniques.; More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes; Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math; More than 1,000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures; Wayne Gisslen is also the author of Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley; Whether you are studying or training in professional food preparation or just want to take your home cooking to a higher level, this authoritative text is your essential guide to all the most vital professional techniques."--Publisher description. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Machine converted from AACR2 source record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Quantity cooking |
| 9 (RLIN) |
323051 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food service. |
| 9 (RLIN) |
318046 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
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| a |
.b11703581 |
| b |
26-03-18 |
| c |
27-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
b |
| -- |
c |
| Operator's initials, OID (RLIN) |
06-04-16 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
nju |
| -- |
0 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
641.57 GIS |
| g |
1 |
| i |
A451420B |
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0 |
| l |
cmain |
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$111.88 |
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.i13009709 |
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29-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Koha item type |
Book |
