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Product Identifiers

PublisherWiley & Sons, Incorporated, John

ISBN-100471397113

ISBN-139780471397113

eBay Product ID (ePID)2149666

Product Key Features

Number of Pages992 Pages

Publication NameCooking

LanguageEnglish

Publication Year2002

SubjectMethods / Quantity, Industries / Food Industry, Methods / Professional

FeaturesRevised

TypeTextbook

AuthorWayne Gisslen

Subject AreaCooking, Business & Economics

FormatHardcover

Dimensions

Item Height1.8 in

Item Weight87.6 Oz

Item Length11.1 in

Item Width8.8 in

Additional Product Features

Edition Number5

Intended AudienceScholarly & Professional

LCCN2003-530001

Dewey Edition21

IllustratedYes

Dewey Decimal641.57

Edition DescriptionRevised edition

Table Of ContentRecipe 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. P'tés, 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.

SynopsisThe new edition of a classic bestseller Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs-with clear, detailed instruction in the cooking theory and techniques necessary to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today. What's new in the Fifth Edition Nearly 100 new recipes-along with more than 100 recipes from the master chefs of Le Cordon Bleu Expanded and updated information-featuring two new chapters on sausages and p'tés, plus new material on game (birds and animals), and more Hundreds of new color photographs-illustrating ingredients, step-by-step techniques, and plated dishes in splendid visual detail Stunning new design-introducing a fresh pedagogical use of color to make it easy to find information quickly FREE ChefTec" CD-ROM-packed with recipes from the book and professional-level functionality, including automatic recipe resizing, U.S./metric conversions, recipe costing, purchasing lists, nutritional analysis, and instant searching and sorting, Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions. * 1,000 recipes, including 250 from Le Cordon Bleu. * 250 new color photographs--1,000 photographs in all--of plated dishes and step-by-step techniques. * New chapters on sausages and cured foods; pates, terrines, and other cold foods. * New professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.

LC Classification NumberTX820.G54 2001