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Essentials of professional cooking

Author: Wayne Gisslen
Publisher: Hoboken, NJ : John Wiley, ©2004.
Edition/Format:   Book : EnglishView all editions and formats
Database:WorldCat
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Wayne Gisslen
ISBN: 0471202029 9780471202028
OCLC Number: 50948689
Notes: Includes index.
Description: xiv, 562 p. : ill. ; 29 cm. + 1 CD-ROM (4 3/4 in.)
Contents: The Food Service Industry --
Sanitation and Safety --
Tools and Equipment --
Basic Cooking Principles --
The Recipe: It's 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 Birds --
Cooking Poultry and Game Birds --
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 --
Food Presentation and Garnish --
Bakeshop Production: Basic Principles and Ingredients --
Yeast Products.
Responsibility: Wayne Gisslen.
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