Professional Cooking, Study Guide / Edition 5by Wayne Gisslen
Pub. Date: 01/28/2003
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 Fifth Edition of this bestelling culinary classic gives you a complete foundation in cooking techniques and the theories behind them. You'll find detailed information on tools and equipment, mise en place preparation, basic cooking principles and techniques, and food presentation and garnishing. Progressing logically from simple cooking methods to more advanced techniques, the book helps you to understand the 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.
Procedures are explained clearly, step by step, with more than 1,100 recipes -- almost 100 of them new to this edition -- to help you develop your skills and build confidence. Along the way, hundreds of color photographs of techniques and finished dishes are a valuable source of guidance and inspiration. A special feature of the book is the participation of Le Cordon Bleu -- one of the world's most prestigious cooking schools -- whose master chefs have contributed more than 100 recipes. There are also new chapters on sausages and cured food as well as pates, terrines, and other cold foods, plus added sections on game (birds and animals). Throughout, the book's up-to-date, color-coded 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.
- Publication date:
- Edition description:
- Study Guide
- Product dimensions:
- 8.58(w) x 11.04(h) x 0.70(d)
Table of Contents
About LeCordon Bleu.
The Food Service Industry.
Sanitation and Safety.
Tools and Equipment.
Basic Cooking Principles.
The Recipe: Its Structure and Its Use.
Mise en Place.
Stock and Sauces.
Understanding Meats and Game.
Cooking Meats and Game.
Understanding Poultry and Game.
Cooking Poultry and Game.
Understanding Fish and Shellfish.
Cooking Fish and Shellfish.
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.
Cakes and Icings.
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 ExerciseMetric Versions.
Appendix 5: Eggs and Safety.
U.S. - U.K. Cooking Vocabulary.
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