Professional Cooking for Canadian Chefs

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

Buch | Softcover

272 Seiten

2006 | 6th Revised edition
John Wiley & Sons Ltd (Verlag)
978-0-470-04171-0 (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.

1 The Food Service Industry. 2 Sanitation and Safety. 3 Tools and Equipment. 4 Basic Cooking Principles. 5 Menus, Recipes, and Cost Management. 6 Nutrition. 7 Mise en Place. 8 Stocks and Sauces. 9 Soups. 10 Understanding Meats and Game. 11 Cooking Meats and Game. 12 Understanding Poultry and Game Birds. 13 Cooking Poultry and Game Birds. 14 Understanding Fish and Shellfish. 15 Cooking Fish and Shellfish. 16 Understanding Vegetables. 17 Cooking Vegetables. 18 Potatoes. 19 Legumes, Grains, Pasta, and Other Starches. 20 Cooking for Vegetarian Diets. 21 Salads and Salad Dressings. 22 Sandwiches. 23 Hors d'Oeuvres. 24 Breakfast Preparation. 25 Dairy and Beverages. 26 Sausages and Cured Foods. 27 Pate's, Terrines, and Other Cold Foods. 28 Food Presentation and Garnish. 29 Bakeshop Production: Basic Principles and Ingredients. 30 Yeast Products. 31 Quick Breads. 32 Cakes and Icings. 33 Cookies. 34 Pies and Pastries. 35 Creams, Custards, Puddings, Frozen Desserts, and Sauces. Appendix. Sample Prices.

Erscheint lt. Verlag	2.8.2006
Verlagsort	Chichester
Sprache	englisch
Maße	216 x 276 mm
Gewicht	6567 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-470-04171-4 / 0470041714
ISBN-13	978-0-470-04171-0 / 9780470041710
Zustand	Neuware