Professional Cooking
College Version
6th Edition
Published on 1. March 2006
Book
Hardback
1088 pages
978-0-471-66374-4 (ISBN)
Description
This best selling book provides comprehensive coverage of culinary skills, from proper knife techniques to plate presentation. Written in an accessible format, this book contains recipes, techniques, and narrative appropriate for students, professionals, and home cooks alike.
More details
Edition
6., Auflage
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
Edition type
Revised edition
Dimensions
Height: 28.5 cm
Width: 22.5 cm
Thickness: 47 mm
Weight
2656 gr
ISBN-13
978-0-471-66374-4 (9780471663744)
Schweitzer Classification
Other editions
New editions
Book
02/2010
7th Edition
Wiley
€104.80
Article exhausted; check for reprint
Previous edition
Wayne Gisslen
Professional Cooking
Book
06/2002
5th Edition
Wiley
€92.90
Article exhausted; check for reprint
Person
Visit the book's companion Web site at wiley.com/go/gisslen
Content
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
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