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" Professional cooking / "
Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.
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BL
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| Record Number
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630004
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| Doc. No
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dltt
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| Main Entry
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Gisslen, Wayne,1946-
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| Title & Author
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Professional cooking /\ Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.
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| Edition Statement
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6th ed.
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| Publication Statement
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Hoboken, N.J. :: John Wiley,, c2007.
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| Page. NO
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xxxii, 1056 p. :: ill. (chiefly col.) ;; 29 cm.
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| ISBN
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047166376X (cloth trade version)
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: 9780471663768 (cloth trade version)
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: 0471663743 (cloth/cd college version)
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: 9780471663744 (cloth/cd college version)
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: 0471663751 (pbk.)
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: 9780471663751 (pbk.)
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| Notes
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"Featuring recipes from Le Cordon Bleu."
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| Bibliographies/Indexes
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Includes bibliographical references (p. 1031-1032) and indexes.
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| Contents
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The food service industry -- Sanitation and safety -- Tools and equipment -- Basic cooking principles -- Menus, recipes, and cost management -- Nutrition -- Mise en place -- Stocks and sauces -- Soups -- Understanding meats and game -- Cooking meats and game -- Understanding poultry and game birds -- Cooking poultry and game birds -- Understanding fish and shellfish -- Cooking fish and shellfish -- Understanding vegetables -- Cooking vegetables -- Potatoes -- Legumes, grains, pasta, and other starches -- Cooking for vegetarian diets -- Salads and salad dressings -- Sandwiches -- Hors d'oeuvres -- Breakfast preparation -- Dairy and beverages -- Sausages and cured foods -- Pates, terrines, and other cold foods -- Food presentation and garnish -- Bakeshop production : basic principles and ingredients -- Yeast products -- Quick breads -- Cakes and icings -- Cookies -- Pies and pastries -- Creams, custards, puddings, frozen desserts, and sauces.
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| Abstract
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Presents step-by-step instructions for professional cooking techniques; covers cooking principles, sanitation and safety, nutrition, tools and equipment, and cost management; contains 1,200 recipes; and includes Wiley CulinarE-Companion software on a CD-ROM, providing all of the recipes from the book and the ability to modify them, create shopping lists, and perform other tasks.
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| Subject
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Quantity cooking.
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| Subject
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Food service.
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