Professional CookingUnknown - 1999
Take your cooking skills to a higher level the way the professionals do-with Wayne Gisslen2s Professional Cooking, the best-selling classic that has helped train more American chefs in the culinary craft than any other. Now in its fourth edition, Professional Cooking offers thorough, detailed coverage of basic cooking techniques and the theories behind them, with over 1,000 recipes and 700 color photographs and drawings. With a fresh and colorful format that is extremely easy to use, this Fourth Edition is filled with important new features, including: Cordon Bleu recipes- over 100 new recipes from Le Cordon Bleu, Europe2s premier cooking school. 250 new color photographs -offering clear, step-by-step illustrations of cooking procedures. Nutritional analyses -nutritional breakdowns for each main recipe, giving crucial guidance for healthy menu planning. Low-fat recipes -highlighted in the text and in the recipe index -plus guidelines on low-fat cooking and vegetarian diets. More kitchen sanitation and safety information -including coverage of HACCP, the industry standard for food safety. Glossaries -user-friendly definitions of British and French cooking terms But that2s not all. Professional Cooking, Fourth Edition equips you with both a mastery of essential skills and the ability to apply them to virtually any type of food or cooking style. And chapters organized by food category and cooking method make it easy to learn in your own way and at your own pace through every part of the menu, covering stocks, sauces, and soups; meats, poultry, fish, and shellfish; vegetables and grains; and breads and desserts. Complete with essential information on tools and equipment, menu planning, plating and presentation, and more -all based on actual industry practices -Professional Cooking is the ideal all-around introduction to the exciting world of the modern chef. Bon appetit! "Professional Cooking, Fourth Edition is the most comprehensive culinary text that I haveever encountered. . . . it teaches the fundamentals of cooking with clarity and completeness. Anyone who uses this book will have established a strong foundation on which they can build a fulfilling career." -Chef Larry De Vries, Crocus Plains School "A combination textbook, illustrated reference manual, and treatise on the art of cooking ... this book has a place in the library for all who want to understand and build their basic cooking skills." -The American Institute of Wine and Food. "Professional Cooking should find a wide audience . . . among amateurs and restaurateurs who want to rediscover the basic principles of cooking." -Cornell Hotel and Restaurant Administration Quarterly.
Publisher: New York : Wiley, c1999
Edition: 4th ed
Branch Call Number: 641.5 GIS 1999
Characteristics: xxxiii, 858 p. : col. ill. ; 29 cm