000			01047nam a2200217Ia 4500
008			140714s9999 xx 000 0 und d
020			_a0 471 43625 9
025			_a001956
041	0		_aEspañol
082	0	4	_aTX820/G54
100	1		_aGisslen, Wayne
245	1	0	_aProfessional cooking _c Wayne Gisslen
250			_a5ta. ed.
260			_aMéxico _bLimusa _c2003
300			_a960 p.; 30 cm.
500			_aFeaturing recipes from Le cordon blue
505	0		_aThe food service industry Sanitation and safety Toots and equipment Basic cooking principles The recipe: its structure and its use The menu Mise en place stocks and sauces soups understanding meats and game cooking meats and game understanding poultry an game birds cooking poultry and game birds understanding fish and shell fish coooking fish and shellfish Understanding vegetables cooking vegetables potatoes and other starches salads and salad dressings Breakfast preparation dairy products, and coffe and tea
901			_aSP
942			_cLI
999			_c3532 _d3532