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" Professional cooking for Canadian chefs / "
Wayne Gisslen ; with a foreword by André J. Cointreau ; photography by J. Gerard Smith ; featuring recipes from Le Cordon Bleu, Academie d'Art Culinaire de Paris, 1895.
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BL
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| Record Number
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968626
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| Doc. No
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b722996
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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 for Canadian chefs /\ Wayne Gisslen ; with a foreword by André J. Cointreau ; photography by J. Gerard Smith ; featuring recipes from Le Cordon Bleu, Academie d'Art Culinaire de Paris, 1895.
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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 & Sons,, ©2007.
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| Page. NO
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1 online resource (xxxii, 1056 pages) :: illustrations (chiefly color)
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| ISBN
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0470076569
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: 9780470076569
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| Bibliographies/Indexes
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Includes bibliographical references (pages 1031-1032) and indexes.
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| Contents
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Chapter 13: Cooking Poultry and Game Birds Chapter 14: Understanding Fish and Shellfish Chapter 15: Cooking Fish and Shellfish Chapter 16: Understanding Vegetables Chapter 17: Cooking Vegetables.
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Chapter 18: Potatoes Chapter 19: Legumes, Grains, Pasta, and Other Starches Chapter 20: Cooking for Vegetarian Diets Chapter 21: Salads and Salad Dressings Chapter 22: Sandwiches.
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Chapter 2: Sanitation and Safety Chapter 3: Tools and Equipment Chapter 4: Basic Cooking Principles Chapter 5: Menus, Recipes, and Cost Management Chapter 6: Nutrition Chapter 7: Mise en Place.
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Chapter 8: Stocks and Sauces Chapter 9: Soups Chapter 10: Understanding Meats and Game Chapter 11: Cooking Meats and Game Chapter 12: Understanding Poultry and Game Birds.
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PROFESSIONAL COOKING FOR CANADIAN CHEFS, Sixth Edition Contents Recipe Contents About Le Cordon Bleu Foreword Preface Acknowledgments Contributors Reviewers Chapter 1: The Food Service Industry.
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| Abstract
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What's new in the Sixth Edition: Over 100 new recipes--including an entire chapter on different types of vegetarian diets; Updated information on Canadian inspection and grading of meat, poultry, seafood, dairy products, and eggs; Expanded and updated information--featuring a contemporary look at presenting and garnishing and a detailed history of modern food service; Nearly 1,200 illustrations and photos--highlighting ingredients, step-by-step techniques, and plated dishes in splendid visual detail; Stunning new design--helpful sidebars and dedicated chapters on menus, recipes, and cost manageme.
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| Subject
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Food service.
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Quantity cooking.
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COOKING-- Methods-- Quantity.
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Food service.
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Quantity cooking.
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| Dewey Classification
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641.5/7
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| LC Classification
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TX820.G543 2007eb
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