Professional Cooking
5th Edition
Published on 20. June 2002
Book
Hardback
992 pages
978-0-471-39711-3 (ISBN)
Description
Preparing food professionally involves understanding both the hows and whys of cooking, from ingredients, equipment, and knife skills to cooking techniques and the proper execution of recipes. Wayne Gisslen's market-leading Professional Cooking has taught hundreds of thousands of professional chefs these essential skills and procedures. Complete with a fresh, new interior design, the Fifth Edition brings this classic right up to date with the needs of today's chefs.
More details
Edition
5., Aufl.
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Professional and scholarly
Edition type
Revised edition
Illustrations
colour and b&w illustrations, indexes
Dimensions
Height: 28.7 cm
Width: 22.3 cm
Weight
2495 gr
ISBN-13
978-0-471-39711-3 (9780471397113)
Schweitzer Classification
Other editions
New editions
Book
03/2006
6th Edition
Wiley
€54.90
Article exhausted; check for reprint
Person
Wayne Gisslen is the author of the bestselling series of culinary books that includes Advanced Professional Cooking, Professional Baking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by Wiley. A graduate of The Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.
Content
Recipe Contents. 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. Stocks 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. Potatoes 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. Appendix 1: Metric Conversion Factors. Appendix 2: Standard Can Sizes. Appendix 3: Approximate Weight--Volume Equivalents of Dry Foods. Appendix 4: Kitchen Math Exercises-- Metric Versions. Appendix 5: Eggs and Safety. Bibliography. U.S. -- U.K. Cooking Vocabulary. French--English Cooking Vocabulary. Subject Index. Recipe Index.