Professional Cooking for Canadian Chefs

Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu (Autoren)

Buch | Hardcover

1088 Seiten

2006 | 6th Revised edition
John Wiley & Sons Inc (Verlag)
978-0-471-66377-5 (ISBN)

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Wayne Gisslen's Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs-with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.

Wayne Gisslen is the author of the bestselling series of culinary books that includes Advanced Professional Cooking, Professional Baking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by Wiley. A graduate of the Culinary Insitute of America, he has written and worked extensivelly in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant. Visit the book's companion Web site at wiley.com/canada/gisslen

Recipe Contents. About Le Cordon Bleu. Foreword. Preface. Acknowledgments. Chapter 1. The Food Service Industry. Chapter 2. Sanitation and Safety. Chapter 3. Tools and Equipment. Chapter 4. Basic Cooking Principles. Chapter 5. Menus, Recipes, and Cost Management. Chapter 6. Nutrition. Chapter 7. Mise en Place. Chapter 8. Stocks and Sauces. Chapter 9. Soups. Chapter 10. Understanding Meats and Game. Chapter 11. Cooking Meats and Game. Chapter 12. Understanding Poultry and Game Birds. Chapter 13. Cooking Poultry and Game Birds. Chapter 14. Understanding Fish and Shellfish. Chapter 15. Cooking Fish and Shellfish. Chapter 16. Understanding Vegetables. Chapter 17. Cooking Vegetables. Chapter 18. Potatoes. Chapter 19. Legumes, Grains, Pasta, and Other Starches. Chapter 20. Cooking for Vegetarian Diets. Chapter 21. Salads and Salad Dressings. Chapter 22. Sandwiches. Chapter 23. Hors D'Oeuvres. Chapter 24. Breakfast Preparation. Chapter 25. Dairy and Beverages. Chapter 26. Sausages and Cured Foods. Chapter 27. PAtA(c)s, Terrines, and Other Cold Foods. Chapter 28. Food Presentation and Garnish. Chapter 29. Bakeshop Production: Basic Principles and Ingredients. Chapter 30. Yeast Products. Chapter 31. Quick Breads. Chapter 32. Cakes and Icings. Chapter 33. Cookies. Chapter 34. Pies and Pastries. Chapter 35. Creams, Custards, Puddings, Frozen Desserts, and Sauces. Appendix 1: Metric Conversion Factors.A Appendix 2: Standard Can Size. Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods. Appendix 4: Kitchen Math Exercisesa Metric Versions. Appendix 5: Eggs and Safety. Bibliography. Glossary. U.S.a U.K. Cooking Vocabulary. French-English Cooking Vocabulary. Subject Index. Recipe Index.

Verlagsort	New York
Sprache	englisch
Maße	225 x 285 mm
Gewicht	2664 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-66377-8 / 0471663778
ISBN-13	978-0-471-66377-5 / 9780471663775
Zustand	Neuware