Professional Cooking, 7th Edition
ISBN: 9780470197523 | 0470197528
Edition: 7thFormat: Hardcover
Publisher: Wiley
Pub. Date: 1/1/2010
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Wayne Gisslen's style of teaching cooking is one that is very well known and has been used for years. He makes sure the particular food is understood before any techniques are taught with the food, which allows a reader to have a complete understanding of cooking. This new edition includes videos on the CD in the back of the book that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking.
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| Recipe Contents | |
| Preface | |
| The Food Service Industry | |
| Sanitation and Safety | |
| Tools and Equipment | |
| Basic Principles of Cooking and Food Science | |
| Menus, Recipes, and Cost Management | |
| Nutrition | |
| Mise en Place | |
| Stocks and Sauces | |
| Soups | |
| Understanding Meats and Game... MORE | |
| 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 | |
| Salad Dressings and Salads | |
| Sandwiches | |
| Hors d'Oeuvres | |
| Breakfast Preparation | |
| Dairy and Beverages | |
| Sausages and Cured Foods | |
| Pâtés, 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 | |
| Metric Conversion Factors | |
| Standard Can Sizes | |
| Approximate Weight-Volume Equivalents of Dry Foods | |
| Kitchen Math Exercises: Metric Versions | |
| Eggs and Safety | |
| Bibliography | |
| Glossary and Cooking Vocabular | |
| Table of Contents provided by Publisher. All Rights Reserved. |
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