http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
xxxi, 1088 pages : chiefly color illustrations ; 29 cm.
The food-service industry -- Sanitation and safety -- Tools and equipment -- Basic principles of cooking and food science -- Menus, recipes, and cost management -- Nutrition -- 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 -- Legumes, grains, pasta, and other starches -- Cooking for vegetarian diets -- Salad dressings and salads -- Sandwiches -- Hors d'oeuvres -- Breakfast preparation -- Dairy and beverages -- Sausages and cured foods -- Pâtés, terrines, and other cold foods -- Food presentation and garnish -- Bakeshop production: basic principles and ingredients -- Yeast products -- Quick breads -- Cakes and icings -- Cookies -- Pies and pastries -- Creams, custards, puddings, frozen desserts, and sauces.
Wayne Gisslen ; photography by J. Gerard Smith.
Includes bibliographical references (pages 1059-1060) and indexes.