00957nam a2200193 a 4500001001400000003000700014005001700021008004100038020001800079040000800097100002100105245006200126260004800188300004500236500001900281505042300300650002100723700001900744vtls000060703KUKTEM20251117150314.0120531t2011    njuao  f b    001 0 eng d  a9780470290484  aUMP1 aGielisse, Victor10aModern batch cookery /cVictor Gielisse and Ron De Santis  aHoboken, N. J. :bJohn Wiley & Sons,cc2011  axi, 436 p. :bill. (some col.) ;c29 cm.  aIncludes index0 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 0aQuantity cooking1 aDe Santis, Ron