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| 005 | 20221102155759.0 | ||
| 008 | 110525s2011 njua 001 0 eng d | ||
| 010 | _a 2009035902 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 |
_a047029048X _qcloth (acid-free paper) |
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| 020 |
_a9780470290484 _qcloth (acid-free paper) |
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| 035 | _a(ATU)b11939023 | ||
| 035 | _a(OCoLC)435629017 | ||
| 040 |
_aDLC _beng _erda _cDLC _dIG# _dUKM _dYDXCP _dBWX _dATU |
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| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX820 _b.G515 2011 |
| 082 | 0 | 0 |
_a641.57 _222 |
| 100 | 1 |
_aGielisse, Victor, _eauthor. _91048554 |
|
| 245 | 1 | 0 |
_aModern batch cookery / _cVictor Gielisse and Ron De Santis. |
| 264 | 1 |
_aHoboken, N.J. : _bJohn Wiley & Sons, _c[2011] |
|
| 264 | 4 | _c©2011 | |
| 300 |
_axi, 436 pages : _bcolour illustrations ; _c29 cm |
||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_aunmediated _bn _2rdamedia |
||
| 338 |
_avolume _bnc _2rdacarrier |
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| 500 | _aIncludes index. | ||
| 505 | 0 | _aThe 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. | |
| 588 | _aMachine converted from AACR2 source record. | ||
| 650 | 0 |
_aQuantity cooking. _9323051 |
|
| 700 | 1 |
_aDe Santis, Ron. _9274008 |
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| 907 |
_a.b11939023 _b11-07-17 _c27-10-15 |
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| 942 | _cB | ||
| 945 |
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| 999 |
_c1221503 _d1221503 |
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