Advanced Professional Cooking

Wayne Gisslen (Autor)

Buch | Hardcover

672 Seiten

1992 | College Edition
John Wiley & Sons Inc (Verlag)
978-0-471-83683-4 (ISBN)

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Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions.

Wayne Gisslen is the bestselling author of many cook books including Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley.

Chapter 1. The Modern Kitchen.

Chapter 2. Introduction to Advanced Cooking.

Chapter 3. Sauces.

Chapter 4. Soups.

Chapter 5. Salads, Pastas, and Other First Courses.

Chapter 6. Fish and Other Seafood.

Chapter 7. Poultry and Feathered Game.

Chapter 8. Beef, Lamb, Pork, and Veal.

Chapter 9. Miscellaneous Meats.

Chapter 10. Vegetables.

Chapter 11. Cold Foods.

Appendix 1: Basic Recipes.

Appendix 2: Measurement.

Bibliography.

Glossary.

Index.

Erscheint lt. Verlag	4.8.1992
Verlagsort	New York
Sprache	englisch
Maße	206 x 252 mm
Gewicht	1452 g
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-83683-4 / 0471836834
ISBN-13	978-0-471-83683-4 / 9780471836834
Zustand	Neuware