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Gisslen, Wayne:
Professional Cooking, Trade Version
Preis:
€ 55,90
Einband: Gb
Auflage: 6. Auflage
Verlag: John Wiley & Sons
Erscheinungsdatum: 03/2006
Seiten: 1088 S.
ISBN-10: 0-471-66376-X
ISBN-13: 978-0-471-66376-8
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Weitere Fachbücher aus dem Fachgebiet:
Hotelgewerbe, Gastronomie u. Touristik | Kochen u. Kochkunst |
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Beschreibung
On Professional 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
On Professional Baking:
"An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues and mocha roll; even some unbaked desserts for sweet tooths are tucked in at the end of this textbook."
-The Wall Street Journal
Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,200 recipes and more information than ever before, this Sixth Edition of the cornerstone resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level. Special features include:
* OVER 100 new recipes-including new recipes for meats, poultry, vegetables, and grains, as well as a new chapter on cooking for vegetarian diets
* Expanded and updated information-featuring a contemporary look at presenting and garnishing food and a detailed history of modern food service
* Superb photography-nearly 1,200 illustrations and photos highlighting ingredients, step-by-step techniques, and plated dishes
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Inhalt
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
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