Professional cooking
著者
書誌事項
Professional cooking
J. Wiley, c2003
5th ed
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注記
"Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895."
Includes bibliographical references (p. 899-900) and indexes
内容説明・目次
- 巻冊次
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ISBN 9780471397113
内容説明
Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions. This book includes 1,000 recipes, including 250 from Le Cordon Bleu, 250 new color photographs - 1,000 photographs in all - of plated dishes and step-by-step techniques. It includes new chapters on sausages and cured foods, pates, terrines, and other cold foods. It also contains new professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.
目次
Recipe Contents. About LeCordon Bleu. Foreword. Preface. Acknowledgements. The Food Service Industry. Sanitation and Safety. Tools and Equipment. Basic Cooking Principles. The Recipe: Its Structure and Its Use. The Menu. Mise en Place. Stocks and Sauces. Soups. Understanding Meats and Game. Cooking Meats and Game. Understanding Poultry and Game. Cooking Poultry and Game. Understanding Fish and Shellfish. Cooking Fish and Shellfish. Understanding Vegetables. Cooking Vegetables. Potatoes and Other Starches. Salads and Salad Dressings. Sandwiches and Hors d'Oeuvres. Breakfast Preparation, Dairy Products, and Coffee and Tea. Sausages and Cured Foods. Pates, Terrines, and Other Cold Foods. Food Presentation and Garnish. Recipes from International Cuisines. Bakeshop Production: Basic Principles and Ingredients. Yeast Products. Quick Breads. Cakes and Icings. Cookies. Pies and Pastries. Creams, Custards, Puddings, Frozen Desserts, and Sauces. Appendix 1: Metric Conversion Factors. Appendix 2: Standard Can Sizes. Appendix 3: Approximate Weight--Volume Equivalents of Dry Foods. Appendix 4: Kitchen Math Exercises-- Metric Versions. Appendix 5: Eggs and Safety. Bibliography. U.S. -- U.K. Cooking Vocabulary. French--English Cooking Vocabulary. Subject Index. Recipe Index.
- 巻冊次
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ISBN 9780471436256
内容説明
Following a recipe will get a cook only so far. Cooking like a professional chef involves learning a whole range of basic techniques and procedures, from cutting vegetables and grilling meats to roasting poultry and preparing sauces. With the up--to--date Fifth Edition of Wayne Gisslen's classic Professional Cooking, anyone can learn the essential hows and whys of cooking and "cook like a pro."
目次
- Recipe contents
- about LeCordon Bleu
- the food service industry
- sanitation and safety
- tools and equipment
- basic cooking principles
- the recipe - its structure and its use
- the menu
- mise en place
- stock and sauces
- soups
- understanding meats and game
- cooking meats and game
- understanding poultry and game
- cooking poultry and game
- understanding fish and shellfish
- cooking fish and shellfish
- understanding vegetables
- cooking vegetables
- potatoes and other starches
- salads and salad dressings
- sandwiches and hors d'oeuvres
- breakfast preparation, dairy products, and coffee and tea
- sausages and cured foods
- pates, terrines, and other cold foods
- food presentation and garnish
- recipes from international cuisines
- bakeshop production - basic principles and ingredients
- yeast products
- quick breads
- cakes and icings
- cookies
- pies and pastries
- creams, custards, puddings, frozen desserts, and sauces. Appenidices: metric conversion factors
- standard can sizes
- approximate weight-volume equivalents of dry foods
- kitchen math exercise metric versions
- eggs and safety
- US - UK cooking vocabulary.
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