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008 120531t2011 njuao f b 001 0 eng d
020 _a9780470290484
039 9 _a201210081101
_bjamie
_c201210081057
_djamie
_y201205311056
_zirma
040 _aUMP
090 _aTX820 .G54 2011
100 1 _aGielisse, Victor
245 1 0 _aModern batch cookery /
_cVictor Gielisse and Ron De Santis
260 _aHoboken, N. J. :
_bJohn Wiley & Sons,
_cc2011
300 _axi, 436 p. :
_bill. (some col.) ;
_c29 cm.
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
650 0 _aQuantity cooking
700 1 _aDe Santis, Ron
999 _aVIRTUA40
_c55662
_d55668
999 _aVTLSSORT0080*0200*0400*0900*1000*2450*2600*3000*5000*5050*6500*7000*9992