Advanced Professional Cooking

by Gisslen, Wayne

• ISBN13: 9780471836834
• ISBN10: 0471836834
• Edition: 1st
• Format: Hardcover
• Copyright: 1992-08-04
• Publisher: Wiley

Summary

Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions.

Author Biography

Wayne Gisslen is the bestselling author of many cook books including Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley.

Table of Contents

The Modern Kitchen	1	(10)
The development of modern cookery	3	(4)
The origins of modern restaurants	3	(1)
Escoffier and his cuisine	4	(1)
From Escoffier to the present	5	(1)
Modern trends and influences	6	(1)
Modern priorities	7	(4)
Simplicity	7	(1)
Quality of ingredients	8	(1)
Nutrition and health	8	(3)
Introduction to Advanced Cooking	11	(10)
Good cooking and good taste	13	(2)
Importance of details	13	(1)
Approaching advanced cooking	14	(1)
Using the recipes	15	(6)
Ingredient list and yields	17	(1)
Mise en place	17	(1)
Cooking	17	(1)
Presentation	18	(1)
Variations	19	(2)
Sauces	21	(64)
Basic techniques	23	(14)
Review: stocks	23	(1)
Starch thickeners	24	(2)
Starchless sauces	26	(1)
Deglazing	27	(1)
Reduction	28	(1)
Butter, cream, and egg yolks	29	(4)
Vegetable purees	33	(1)
Vegetable juices	34	(1)
Modern sauces: a general procedure	35	(1)
Flavored oils	36	(1)
Recipes	37	(48)
Starch-thickened sauces and other classical sauces	38	(11)
Puree sauces	49	(6)
Vegetable juice sauces	55	(1)
Reduction sauces	56	(4)
Sauces with cream	60	(7)
Warm butter sauces	67	(3)
Cold sauces	70	(15)
Soups	85	(40)
Classical soups	87	(7)
Clear soups: consommes	87	(3)
Clear soups: vegetable soups and home-style soups	90	(1)
Thick soups: cream soups	91	(2)
Thick soups: puree soups	93	(1)
Modern soups	94	(31)
Unthickened soups	95	(1)
Thickened soups	96	(1)
Uncooked cold soups	97	(1)
Hearty and substantial soups	98	(27)
Salads, Pastas, and Other First Courses	125	(64)
Types of first courses	127	(3)
First-course ideas from other chapters	127	(2)
Planning first courses	129	(1)
Salads	130	(17)
Presentation	130	(1)
Salad greens	130	(1)
Warm salads	131	(16)
Pasta dishes	147	(22)
Fresh versus dried	147	(1)
Making fresh pasta variations	148	(1)
Filled pastas	148	(4)
Pasta substitutes	152	(1)
The recipes	152	(17)
Other first courses	169	(20)
Caviar	169	(1)
Gravlax and other cured fish	170	(1)
Smoked salmon	171	(1)
Salmon and tuna tartare	171	(18)
Fish and Other Seafood	189	(76)
Basic preparation and cooking techniques	191	(19)
Cooking in liquid or steam	193	(7)
Sauteing and frying	200	(4)
Baking, broiling, and grilling	204	(4)
Mixed methods	208	(2)
Recipes and special techniques	210	(55)
Fin fish dishes	210	(6)
Shellfish dishes	216	(1)
Miscellaneous items	216	(49)
Poultry and Feathered Game	265	(72)
Primary cooking methods	267	(12)
Roasting	268	(2)
Broiling and grilling	270	(1)
Sauteing and frying	271	(2)
Poaching, simmering, and steaming	273	(2)
Braising	275	(4)
Handling and preparing various poultry	279	(58)
Handling lean poultry: chicken and turkey	279	(8)
Handling fat poultry: duck and goose	287	(4)
Handling other domestic birds and game birds	291	(46)
Beef, Lamb, Pork, and Veal	337	(70)
Toughness and moist-heat cooking methods	339	(1)
Juiciness	340	(1)
Cooking large cuts	341	(7)
Classical braising	341	(3)
Roasting	344	(2)
Simmering	346	(2)
Cooking small cuts	348	(2)
Instant stews	348	(1)
Steaming meats	349	(1)
Preparation techniques	350	(57)
Larding	350	(1)
Barding	351	(1)
Marinating	352	(2)
Trimming and cutting beef tenderloin	354	(3)
Boning and handling loins of lamb, veal, and pork	357	(1)
Small cuts coated or wrapped	357	(50)
Miscellaneous Meats	407	(72)
Variety meats or offal	409	(20)
Organ meats	410	(4)
Other variety meats	414	(15)
Fresh sausages	429	(25)
Categories of sausages	429	(1)
Basic sausages and variations	430	(5)
Other kinds of fresh sausage	435	(1)
Cooking sausages	436	(18)
Game dishes	454	(25)
Venison	454	(1)
Boar	455	(1)
Rabbit	456	(3)
Hare	459	(20)
Vegetables	479	(76)
Vegetables as garnish	481	(1)
Unusual and uncommon vegetables	482	(8)
Cabbage family	482	(1)
Peppers	483	(1)
Mushrooms	484	(2)
Roots and tubers	486	(2)
Other fresh vegetables	488	(2)
Legumes	490	(1)
Various fresh vegetable preparations	490	(12)
Doneness	491	(1)
Grilled and roasted vegetables	491	(1)
Vegetable mixtures	492	(1)
Sauteed, sweat, and braised vegetables	493	(1)
Gratins	494	(1)
Purees	495	(2)
Timbales	497	(1)
Compotes, confits, chutneys, relishes, and other condiments	498	(1)
Special fried vegetable preparations	499	(1)
Special potato preparations	499	(3)
Special grain preparations: risotto, polenta, couscous, and bulgur	502	(4)
Risotto	502	(1)
Polenta	503	(1)
Couscous	504	(1)
Bulgur	505	(1)
Recipes for vegetable and starch dishes	506	(49)
Cold Foods	555	(52)
The handling and service of cold dishes	557	(2)
Sanitation and storage	557	(1)
Presentation	558	(1)
Aspic and chaud-froid	559	(6)
Preparing aspic jelly	559	(1)
Chaud-froid	560	(2)
Using aspic jelly and chaud-froid sauce	562	(3)
Special forcemeat dishes	565	(16)
Basic forcemeats	565	(4)
Terrines and pates	569	(9)
Galantines	578	(3)
Other terrines and molded dishes	581	(17)
Terrines based on mousselines	581	(1)
Terrines based on egg mixtures	582	(1)
Terrines based on mousses	582	(1)
Terrines based on aspics	583	(1)
Vegetable terrines	583	(1)
Lining terrine molds	584	(14)
Foie gras, liver terrines, and rillettes	598	(9)
Foie gras terrines	598	(1)
Liver terrines	599	(1)
Rillettes	599	(8)
Appendix 1 Basic Recipes	607	(14)
Appendix 2 Measurement	621	(4)
Bibliography	625	(2)
Glossary	627	(6)
Index	633