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9780471663744

Professional Cooking, College Version, 6th Edition

by
  • ISBN13:

    9780471663744

  • ISBN10:

    0471663743

  • Edition: 6th
  • Format: Hardcover
  • Copyright: 2006-03-01
  • Publisher: Wiley
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List Price: $115.05

Summary

Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs-with clear, in-depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated Sixth Edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in one of the fastest growing and exciting fields today. Book jacket.

Author Biography

Visit the book's companion Web site at wiley.com/go/gisslen

Table of Contents

Recipe Contents
About Le Cordon Bleu
Foreword
Preface
Acknowledgments
Chapter 1. The Food Service Industry
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.
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.
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.
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.
Chapter 23. Hors d’Oeuvres.
Chapter 24. Breakfast Preparation.
Chapter 25. Dairy and Beverages.
Chapter 26. Sausages and Cured Foods.
Chapter 27. Pâtés, Terrines, and Other Cold Foods.
Chapter 28. Food Presentation and Garnish.
Chapter 29. Bakeshop Production: Basic Principles and Ingredients.
Chapter 30. Yeast Products.
Chapter 31. Quick Breads.
Chapter 32. Cakes and Icings.
Chapter 33. Cookies.
Chapter 34. Pies and Pastries.
Chapter 35. Creams, Custards, Puddings, Frozen Desserts, and Sauces.
Appendix 1. Metric Conversion Factors.
Appendix 2. Standard Can Sizes.
Appendix 3. Approximate Weight-Volume Equivalent of Dry Foods.
Appendix 4. Kitchen Math Exercises-Metric Versions.
Appendix 5. Eggs and Safety.
Bibliography.
Glossary.
U.S.-U.K. Cooking Vocabulary.
French-English Cooking Vocabulary.
Subject Index.
Recipe Index

Supplemental Materials

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