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Professional cooking

Author: Wayne Gisslen
Publisher: Princeton, NJ : Recording for the Blind & Dyslexic, 2006.
Edition/Format:   Audiobook on CD : CD audio : EnglishView all editions and formats
Summary:
[This book] gives you a complete foundation in cooking techniques and the theories behind them. Progressing logically from simple cooking methods to more advanced techniques, [it] helps you to understand underlying principles first and then focus on applying them ... It ... work[s] ... through every part of the menu. You'll find detailed information on tools and equipment, mise en place preparation, basic cooking  Read more...
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Details

Material Type: Audio book, etc.
Document Type: Sound Recording
All Authors / Contributors: Wayne Gisslen
OCLC Number: 68812081
Notes: Originally published: Hoboken, NJ : John Wiley, ©2007. 6th ed.
"Featuring recipes from Le Cordon Bleu."
Description: 1 audio disc : digital, mono ; 4 3/4 in.
Contents: 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 --
Appendices: Metric conversion factors; Standard can sizes; Approximate weight-volume equivalents of dry foods; Kitchen math exercises, metric versions; Eggs and safety --
Glossary --
US-UK cooking vocabulary --
French-English cooking vocabulary.
Responsibility: Wayne Gisslen ; with a foreword by Andre J. Cointreau.

Abstract:

[This book] gives you a complete foundation in cooking techniques and the theories behind them. Progressing logically from simple cooking methods to more advanced techniques, [it] helps you to understand underlying principles first and then focus on applying them ... It ... work[s] ... through every part of the menu. You'll find detailed information on tools and equipment, mise en place preparation, basic cooking principles and techniques, and food presentation and garnishing.-Dust jacket.

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