Professional Cooking

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 has taught hundreds of thousands of professional chefs these useful skills and procedures.

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