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035			_a(OCoLC)465680690
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050	0	0	_aTX820 _b.G54 2011
082	0	0	_a641.57 _222
100	1		_aGisslen, Wayne, _d1946- _eauthor. _9232031
245	1	0	_aProfessional cooking / _cWayne Gisslen ; photography by J. Gerard Smith.
250			_aSeventh edition.
264		1	_aHoboken, N.J. : _bJohn Wiley & Sons, _c[2011]
264		4	_c©2011
300			_axxxi, 1088 pages : _bchiefly colour illustrations ; _c29 cm
336			_atext _btxt _2rdacontent
336			_astill image _bsti _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 1059-1060) and index.
505	0	0	_tAbout LeCordon Bleu -- _tForeword -- _tPreface -- _tAcknowledgements -- _tThe Food Service Industry -- _tSanitation and Safety -- _tTools and Equipment -- _tBasic Cooking Principles -- _tThe Recipe: Its Structure and Its Use -- _tThe Menu -- _tMise en Place -- _tStock and Sauces -- _tSoups -- _tUnderstanding Meats and Game -- _tCooking Meats and Game -- _tUnderstanding Poultry and Game -- _tCooking Poultry and Game -- _tUnderstanding Fish and Shellfish -- _tCooking Fish and Shellfish -- _tUnderstanding Vegetables -- _tCooking Vegetables -- _tPatatoes and Other Starches -- _tSalads and Salad Dressings -- _tSandwiches and Hors d'Oeuvres -- _tBreakfast Preparation, Dairy Products, and Coffee and Tea -- _tSausages and Cured Foods -- _tPates, Terrines, and Other Cold Foods -- _tFood Presentation and Garnish -- _tRecipes from International Cuisines -- _tBakeshop Production: Basic Principles and Ingredients -- _tYeast Products -- _tQuick Breads -- _tCakes and Icings -- _tCookies -- _tPies and Pastries -- _tCreams, Custards, Puddings, Frozen Desserts, and Sauces -- _tAppenidx 1: Metric Conversion Factors -- _gAppendix 2. _tStandard Can Sizes -- _gAppendix 3. _tApproximate Weight-Volume Equivalents of Dry Foods -- _gAppendix 4. _tKitchen Math Exercise-Metric Versions -- _gAppendix 5. _tEggs and Safety.
520			_a"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.
588			_aMachine converted from AACR2 source record.
650		0	_aQuantity cooking _9323051
650		0	_aFood service. _9318046
907			_a.b11703581 _b26-03-18 _c27-10-15
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945			_a641.57 GIS _g1 _iA451420B _j0 _lcmain _o- _p$111.88 _q- _r- _s- _t0 _u9 _v3 _w0 _x2 _y.i13009709 _z29-10-15
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