Professional cooking /
Wayne Gisslen ; photography by J. Gerard Smith.
- Seventh edition.
- xxxi, 1088 pages : chiefly colour illustrations ; 29 cm
Includes bibliographical references (pages 1059-1060) and index.
About LeCordon Bleu -- Foreword -- Preface -- Acknowledgements -- The Food Service Industry -- Sanitation and Safety -- Tools and Equipment -- Basic Cooking Principles -- The Recipe: Its Structure and Its Use -- The Menu -- Mise en Place -- Stock and Sauces -- Soups -- Understanding Meats and Game -- Cooking Meats and Game -- Understanding Poultry and Game -- Cooking Poultry and Game -- Understanding Fish and Shellfish -- Cooking Fish and Shellfish -- Understanding Vegetables -- Cooking Vegetables -- Patatoes and Other Starches -- Salads and Salad Dressings -- Sandwiches and Hors d'Oeuvres -- Breakfast Preparation, Dairy Products, and Coffee and Tea -- Sausages and Cured Foods -- Pates, Terrines, and Other Cold Foods -- Food Presentation and Garnish -- Recipes from International Cuisines -- Bakeshop Production: Basic Principles and Ingredients -- Yeast Products -- Quick Breads -- Cakes and Icings -- Cookies -- Pies and Pastries -- Creams, Custards, Puddings, Frozen Desserts, and Sauces -- Appenidx 1: Metric Conversion Factors -- Standard Can Sizes -- Approximate Weight-Volume Equivalents of Dry Foods -- Kitchen Math Exercise-Metric Versions -- Eggs and Safety. Appendix 2. Appendix 3. Appendix 4. Appendix 5.
"Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef.; Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft, including knife skills, knowledge of ingredients, and plating techniques.; More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes; Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math; More than 1,000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures; Wayne Gisslen is also the author of Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley; Whether you are studying or training in professional food preparation or just want to take your home cooking to a higher level, this authoritative text is your essential guide to all the most vital professional techniques."--Publisher description.