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Professional Cooking Wayne Gisslen

Professional Cooking By Wayne Gisslen

Professional Cooking by Wayne Gisslen

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Summary

Preparing food professionally involves understanding both the hows and whys of cooking, from ingredients, equipment, and knife skills to cooking techniques and the proper execution of recipes. This book provides readers with these skills and procedures. It also contains a CD-ROM, which includes resizing of recipes, US/metric conversions, and more.

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Professional Cooking Summary

Professional Cooking: College Edition by Wayne Gisslen

Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions. This book includes 1,000 recipes, including 250 from Le Cordon Bleu, 250 new color photographs - 1,000 photographs in all - of plated dishes and step-by-step techniques. It includes new chapters on sausages and cured foods, pates, terrines, and other cold foods. It also contains new professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.

About Wayne Gisslen

Wayne Gisslen is the author of the bestselling series of culinary books that includes Advanced Professional Cooking, Professional Baking, and The Chef's Art: Secrets of Four--Star Cooking at Home, all published by Wiley. A graduate of The Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

Table of Contents

Recipe Contents. About LeCordon Bleu. Foreword. Preface. Acknowledgements. The Food Service Industry. Sanitation and Safety. Tools 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 and Game. Cooking Poultry and Game. Understanding Fish and Shellfish. Cooking Fish and Shellfish. Understanding Vegetables. Cooking Vegetables. Potatoes and Other Starches. Salads and Salad Dressings. Sandwiches and Hors d'Oeuvres. Breakfast Preparation, Dairy Products, and Coffee and Tea. Sausages and Cured Foods. Pates, Terrines, and Other Cold Foods. Food Presentation and Garnish. Recipes from International Cuisines. Bakeshop Production: Basic Principles and Ingredients. Yeast Products. Quick Breads. Cakes and Icings. Cookies. Pies and Pastries. Creams, Custards, Puddings, Frozen Desserts, and Sauces. Appendix 1: Metric Conversion Factors. Appendix 2: Standard Can Sizes. Appendix 3: Approximate Weight--Volume Equivalents of Dry Foods. Appendix 4: Kitchen Math Exercises-- Metric Versions. Appendix 5: Eggs and Safety. Bibliography. U.S. -- U.K. Cooking Vocabulary. French--English Cooking Vocabulary. Subject Index. Recipe Index.

Additional information

CIN0471397113VG
9780471397113
0471397113
Professional Cooking: College Edition by Wayne Gisslen
Wayne Gisslen
Used - Very Good
Hardback
John Wiley and Sons Ltd
20020620
992
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us

Customer Reviews - Professional Cooking