Professional Cooking / Edition 7
  • Professional Cooking / Edition 7
  • Professional Cooking / Edition 7

Professional Cooking / Edition 7

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by Wayne Gisslen
     
 

—From the Foreword by André Cointreau President and CEO, Le Cordon Bleu

If you're serious about cooking, you'll want to join the hundreds of thousands of chefs who have used Wayne Gisslen's Professional Cooking to learn the basics of their craft. With more information and step-by-step photographs than ever before, the Sixth Edition of this bestselling

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Overview

—From the Foreword by André Cointreau President and CEO, Le Cordon Bleu

If you're serious about cooking, you'll want to join the hundreds of thousands of chefs who have used Wayne Gisslen's Professional Cooking to learn the basics of their craft. With more information and step-by-step photographs than ever before, the Sixth Edition of this bestselling culinary classic gives you a complete foundation in cooking techniques and the theories behind them.

Progressing logically from simple cooking methods to more advanced techniques, this Sixth Edition helps you to understand underlying principles first and then focus on applying them. It lets you work at your own pace through every part of the menu, from stocks, sauces, and soups to meats, poultry, fish, and shellfish; vegetables and grains; and breads and desserts. You'll find detailed information on tools and equipment, mise en place preparation, basic cooking principles and techniques, and food presentation and garnishing.

Procedures are explained clearly, step-by-step, with more than 1,200 recipes—100 of them new to this edition—to help you develop your skills and build confidence. Along the way, more than 1,200 illustrations and photos of ingredients, step-by-step techniques, and plated dishes in splendid visual detail serve as a valuable source of guidance and inspiration. Additional special features of this edition include:

  • A brand new chapter on different types of vegetarian diets and more vegetarian recipes throughout the book
  • Expanded and updated information, including a contemporary look at presenting and garnishing food and a detailed history of modern food service
  • Helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages

Throughout, this Sixth Edition's up-to-date, full-color format makes it easy to find key information at a glance, so that you can spend less time reading and more time creating in the kitchen. So if you're looking to take your cooking skills to a higher level, start the way the professionals do—with Wayne Gisslen's Professional Cooking, Sixth Edition.

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Product Details

ISBN-13:
9780470197530
Publisher:
Wiley
Publication date:
01/19/2010
Edition description:
Seventh Edition
Pages:
1088
Product dimensions:
8.70(w) x 11.00(h) x 2.10(d)

Related Subjects

Table of Contents

Recipe 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.
Stock 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.
Patatoes and Other Starches.
Salads and Salad Dressings.
Sandwiches and Hors d'Oeuvres.
Breakfast Preparation, Dairy Products, and Coffee and Tea.
Sausages and Cured Foods.
Pates, 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.
Appenidx 1: Metric Conversion Factors.
Appendix 2: Standard Can Sizes.
Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods.
Appendix 4: Kitchen Math Exercise—Metric Versions.
Appendix 5: Eggs and Safety.
Bibliography.
U.S. - U.K. Cooking Vocabulary.
Subject Index.
Recipe Index.

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