TY  - BOOK
AU  - Gisslen,Wayne
TI  - Professional cooking
SN  - 0470197528
AV  - TX820 .G54 2011
U1  - 641.57 22
PY  - 2011///]
CY  - Hoboken, N.J.
PB  - John Wiley & Sons
KW  - Quantity cooking
KW  - Food service
N1  - 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 --; Appendix 2; Standard Can Sizes --; Appendix 3; Approximate Weight-Volume Equivalents of Dry Foods --; Appendix 4; Kitchen Math Exercise-Metric Versions --; Appendix 5; Eggs and Safety
N2  - "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
ER  -