Professional Cooking

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. About the Photographer J. Gerard Smith is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in Time, Newsweek, The New York Times Sunday Magazine, and more than 100 books.

Recipe contents; about LeCordon Bleu; 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; stock 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. Appenidices: metric conversion factors; standard can sizes; approximate weight-volume equivalents of dry foods; kitchen math exercise metric versions; eggs and safety; US - UK cooking vocabulary.