Professional Cooking

Wayne Gisslen (Autor)

Buch | Softcover

256 Seiten

2002 | 5th Revised edition
John Wiley & Sons Inc (Verlag)
978-0-471-21953-8 (ISBN)

Titel ist leider vergriffen;
keine Neuauflage

Artikel merken

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 aims to teach the professional chefs these skills and procedures. It features 1,000 recipes, including 250 from Le Cordon Bleu.

This edition features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions. It features 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 covers new chapters on sausages and cured foods; pates, terrines, and other cold foods. It includes new professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.

1 The Food Service Industry. 2 Sanitation and Safety. 3 Tools and Equipment. 4 Basic Cooking Principles. 5 The Recipe: Its Structure and Its Use. 6 The Menu. 7 Mise En Place. 8 Stocks and Sauces. 9 Soups. 10 Understanding Meats and Game. 11 Cooking Meats and Game. 12 Understanding Poultry and Game Birds. 13 Cooking Poultry and Game Birds. 14 Understanding Fish and Shellfish. 15 Cooking Fish and Shellfish. 16 Understanding Vegetables. 17 Cooking Vegetables. 18 Potatoes and Other Starches. 19 Salads and Salad Dressings. 20 Sandwiches and Hors d'Oeuvres. 21 Breakfast Preparation, Dairy Products, and Coffee and Tea. 22 Sausages and Cured Foods. 23 Pate's, Terrines, and Other Cold Foods. 24 Food Presentation and Garnish. 25 Recipes From International Cuisines. 26 Bakeshop Production: Basic Principles and Ingredients. 27 Yeast Products. 28 Quick Breads. 29 Cakes and Icings. 30 Cookies. 31 Pies and Pastries. 32 Creams, Custards, Puddings, Frozen Desserts, and Sauces. Appendix: Sample Prices.

Erscheint lt. Verlag	24.6.2002
Zusatzinfo	Ill.
Verlagsort	New York
Sprache	englisch
Maße	217 x 276 mm
Gewicht	604 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
ISBN-10	0-471-21953-3 / 0471219533
ISBN-13	978-0-471-21953-8 / 9780471219538
Zustand	Neuware