Modern batch cookery / Victor Gielisse and Ron De Santis.
Material type:
TextPublisher: Hoboken, N.J. : John Wiley & Sons, [2011]Copyright date: ©2011Description: xi, 436 pages : colour illustrations ; 29 cmContent type: - text
- unmediated
- volume
- 047029048X
- 9780470290484
- 641.57 22
- TX820 .G515 2011
Contents:
The culinary professional -- Menus and recipes -- The importance of flavor -- Cooking techniques -- Stocks, soups, and sauces for the modern batch kitchen -- Recipes for stocks, sauces and soups -- Recipes for breakfast and brunch -- Recipes for salad dressings, salads, sandwiches, and appetizers -- Recipes for entrees -- Recipes for side dishes -- Recipes for baked goods and desserts -- Recipes for reception foods.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.57 GIE (Browse shelf(Opens below)) | 1 | Available | A502454B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 641.57 CRA Practical professional cookery / | 641.57 CUL The new professional chef / | 641.57 FOR Commercial cookery / | 641.57 GIE Modern batch cookery / | 641.57 GIS Study guide to accompany Professional cooking / | 641.57 GIS Professional cooking / | 641.57 MOL Food for fifty / |
Includes index.
The culinary professional -- Menus and recipes -- The importance of flavor -- Cooking techniques -- Stocks, soups, and sauces for the modern batch kitchen -- Recipes for stocks, sauces and soups -- Recipes for breakfast and brunch -- Recipes for salad dressings, salads, sandwiches, and appetizers -- Recipes for entrees -- Recipes for side dishes -- Recipes for baked goods and desserts -- Recipes for reception foods.
Machine converted from AACR2 source record.
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