Professional Cooking for Canadian Chefs

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 Insitute of America, he has written and worked extensivelly in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

1 The Food Service Industry. 2 Sanitation and Safety. 3 Tools and Equipment. 4 Basic Cooking Principles. 5 Menus, Recipes, and Cost Management. 6 Nutrition. 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. 19 Legumes, Grains, Pasta, and Other Starches. 20 Cooking for Vegetarian Diets. 21 Salads and Salad Dressings. 22 Sandwiches. 23 Hors d'Oeuvres. 24 Breakfast Preparation. 25 Dairy and Beverages. 26 Sausages and Cured Foods. 27 Pate's, Terrines, and Other Cold Foods. 28 Food Presentation and Garnish. 29 Bakeshop Production: Basic Principles and Ingredients. 30 Yeast Products. 31 Quick Breads. 32 Cakes and Icings. 33 Cookies. 34 Pies and Pastries. 35 Creams, Custards, Puddings, Frozen Desserts, and Sauces. Appendix. Sample Prices.