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Gisslen, Wayne:
Professional Cooking
College Version
Preis:
€ 54,90
Einband: Gb
Auflage: 6. Auflage
Verlag: John Wiley & Sons
Erscheinungsdatum: 03/2006
Seiten: 1088 S.
ISBN-10: 0-471-66374-3
ISBN-13: 978-0-471-66374-4
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Weitere Fachbücher aus dem Fachgebiet:
Hotelgewerbe, Gastronomie u. Touristik | Kochen u. Kochkunst |
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Beschreibung
Key features of this new Sixth Edition include:
* Over 100 new, fully tested recipes
* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets
* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service
* Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail
* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes
* Revised and expanded Nutrition chapter features the new USDA nutritional guidelines
* Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
* New culinarE-Companion recipe management software features user-friendly navigation and robust content
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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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