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Professional cooking

Author: Wayne Gisslen
Publisher: Hoboken, N.J. : John Wiley, ©2007.
Edition/Format:   Book : English : 6th edView all editions and formats
Database:WorldCat
Summary:
Presents step-by-step instructions for professional cooking techniques; covers cooking principles, sanitation and safety, nutrition, tools and equipment, and cost management; contains 1,200 recipes; and includes Wiley CulinarE-Companion software on a CD-ROM, providing all of the recipes from the book and the ability to modify them, create shopping lists, and perform other tasks.
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Details

Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Wayne Gisslen
ISBN: 047166376X 9780471663768 0471663743 9780471663744 0471663751 9780471663751
OCLC Number: 62282158
Notes: "Featuring recipes from Le Cordon Bleu."
Description: xxxii, 1056 p. : ill. (chiefly col.) ; 29 cm.
Contents: The food service industry --
Sanitation and safety --
Tools and equipment --
Basic cooking principles --
Menus, recipes, and cost management --
Nutrition --
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 --
Legumes, grains, pasta, and other starches --
Cooking for vegetarian diets --
Salads and salad dressings --
Sandwiches --
Hors d'oeuvres --
Breakfast preparation --
Dairy and beverages --
Sausages and cured foods --
Pates, terrines, and other cold foods --
Food presentation and garnish --
Bakeshop production : basic principles and ingredients --
Yeast products --
Quick breads --
Cakes and icings --
Cookies --
Pies and pastries --
Creams, custards, puddings, frozen desserts, and sauces.
Responsibility: Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau.
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Abstract:

Contains chapters on vegetarianism and cooking for the various types of vegetarian diets, and nutritional information that incorporates the nutritional guidelines and food pyramid.  Read more...

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