Professional cooking / (Record no. 2745)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01666nam a22002297a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260409161028.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 260409b |||||||| |||| 00| 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781394290208 |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | DLC |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX820 |
| Item number | .G54 2025 |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Gisslen, Wayne |
| 245 ## - TITLE STATEMENT | |
| Title | Professional cooking / |
| Statement of responsibility, etc. | Wayne Gisslen |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 10th ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Hoboken, New Jersey : |
| Name of publisher, distributor, etc. | Wiley, |
| Date of publication, distribution, etc. | 2025. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xviii, 1,083 pages : |
| Other physical details | color illustrations ; |
| Dimensions | 29 cm |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references (pages 1041-1042) and index |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | The food-service industry -- Sanitation and safety -- Tools and equipment -- Menus, recipes, and cost management -- Nutrition -- Basic principles of cooking and food science -- Mise en place -- Stocks -- Sauces -- Soups -- Understanding vegetables -- Cooking vegetables -- Potatoes -- Legumes, grains, pasta, and other starches -- Cooking methods for meat, poultry, and fish -- 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 -- Salad dressings and salads -- Sandwiches -- Hors d'oeuvres -- Breakfast preparation -- Dairy and beverages -- Cooking for vegetarian diets -- Sausages and cured foods -- P©Øt©♭s, terrines, and other cold foods -- Food presentation -- Bakeshop production : basic principles and ingredients -- Yeast products -- Quick breads -- Cakes and icings -- Cookies -- Pies and pastries -- Creams, custards, puddings, frozen desserts, and sauces |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Quantity cooking |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food service |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Library of Congress Classification |
| Koha item type | Books |
| Suppress in OPAC | No |
| Date last seen | Total checkouts | Full call number | Barcode | Price effective from | Koha item type | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection | Withdrawn status | Home library | Current library | Shelving location | Date acquired | Cost, normal purchase price |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 09/04/2026 | TX820.G54 2025 | 1002718 | 09/04/2026 | Books | Library of Congress Classification | Open Collection | Dato Maznah Library & Information Services | Dato Maznah Library & Information Services | TX Home Economics | 09/04/2026 | 726.30 |