skip to content
Essentials of professional cooking Preview this item
ClosePreview this item
Checking...

Essentials of professional cooking

Author: Wayne Gisslen
Publisher: Hoboken, NJ : John Wiley, ©2004.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

 

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Wayne Gisslen
ISBN: 0471202029 9780471202028
OCLC Number: 50948689
Notes: Includes index.
Description: xiv, 562 pages : illustrations ; 29 cm + 1 CD-ROM (4 3/4 in.)
Contents: The Food Service Industry --
Sanitation and Safety --
Tools and Equipment --
Basic Cooking Principles --
The Recipe: It's Structure and Its Use --
The Menu --
Mise en Place --
Stocks and Sauces --
Soups --
Understanding Meats and Game --
Cooking Meats and Game --
Understanding Poultry and Game Birds --
Cooking Poultry and Game Birds --
Understanding Fish and Shellfish --
Cooking Fish and Shellfish --
Understanding Vegetables --
Cooking Vegetables --
Potatoes and Other Starches --
Salads and Salad Dressings --
Sandwiches and Hors d'Oeuvres --
Breakfast Preparation, Dairy Products, and Coffee and Tea --
Food Presentation and Garnish --
Bakeshop Production: Basic Principles and Ingredients --
Yeast Products.
Responsibility: Wayne Gisslen.
More information:

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

All user tags (2)

View most popular tags as: tag list | tag cloud

Similar Items

Related Subjects:(2)

User lists with this item (3)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/50948689> # Essentials of professional cooking
    a schema:CreativeWork, schema:Book ;
    library:oclcnum "50948689" ;
    library:placeOfPublication <http://experiment.worldcat.org/entity/work/data/9708718#Place/hoboken_nj> ; # Hoboken, NJ
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/nju> ;
    schema:about <http://dewey.info/class/641.57/e21/> ;
    schema:about <http://id.worldcat.org/fast/1754362> ; # Quantity cooking
    schema:about <http://id.worldcat.org/fast/931080> ; # Food service
    schema:bookFormat bgn:PrintBook ;
    schema:copyrightYear "2004" ;
    schema:creator <http://viaf.org/viaf/16106903> ; # Wayne Gisslen
    schema:datePublished "2004" ;
    schema:description "The Food Service Industry -- Sanitation and Safety -- Tools and Equipment -- Basic Cooking Principles -- The Recipe: It's Structure and Its Use -- The Menu -- Mise en Place -- Stocks and Sauces -- Soups -- Understanding Meats and Game -- Cooking Meats and Game -- Understanding Poultry and Game Birds -- Cooking Poultry and Game Birds -- Understanding Fish and Shellfish -- Cooking Fish and Shellfish -- Understanding Vegetables -- Cooking Vegetables -- Potatoes and Other Starches -- Salads and Salad Dressings -- Sandwiches and Hors d'Oeuvres -- Breakfast Preparation, Dairy Products, and Coffee and Tea -- Food Presentation and Garnish -- Bakeshop Production: Basic Principles and Ingredients -- Yeast Products."@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/9708718> ;
    schema:inLanguage "en" ;
    schema:name "Essentials of professional cooking"@en ;
    schema:productID "50948689" ;
    schema:publication <http://www.worldcat.org/title/-/oclc/50948689#PublicationEvent/hoboken_nj_john_wiley_2004> ;
    schema:publisher <http://experiment.worldcat.org/entity/work/data/9708718#Agent/john_wiley> ; # John Wiley
    schema:url <http://catdir.loc.gov/catdir/toc/wiley041/2002191066.html> ;
    schema:workExample <http://worldcat.org/isbn/9780471202028> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/50948689> ;
    .


Related Entities

<http://id.worldcat.org/fast/1754362> # Quantity cooking
    a schema:Intangible ;
    schema:name "Quantity cooking"@en ;
    .

<http://id.worldcat.org/fast/931080> # Food service
    a schema:Intangible ;
    schema:name "Food service"@en ;
    .

<http://viaf.org/viaf/16106903> # Wayne Gisslen
    a schema:Person ;
    schema:birthDate "1946" ;
    schema:familyName "Gisslen" ;
    schema:givenName "Wayne" ;
    schema:name "Wayne Gisslen" ;
    .

<http://worldcat.org/isbn/9780471202028>
    a schema:ProductModel ;
    schema:isbn "0471202029" ;
    schema:isbn "9780471202028" ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.