Professional cooking

著者

• Gisslen, Wayne
• Smith, J. Gerard
• Jenkins, Steve

書誌事項

Professional cooking

Wayne Gisslen ; photography by J. Gerard Smith ; illustrations by Steve Jenkins

J. Wiley, c1995

3rd ed

• : college

注記

Includes bibliographical references (p. 801-802) and index

内容説明・目次

内容説明

This revised reference for the professional cook conveys an understanding of the theory of cooking through a series of step-by-step procedures. Featuring over 900 recipes, the text explains how to develop and apply a set of manual skills to a wide range of catering settings and cooking skills.

目次

• The Food Industry
• Sanitation and Safety
• Tools and Equipment
• Basic Cooking Principles
• The Menu
• Preparation
• Stocks and Sauces
• Soups
• Understanding Meats
• Cooking Meats
• Understanding Fish and Shellfish
• Cooking Vegetables
• Salads and Salad Dressings
• Food Preparation
• Yeast Products
• Cakes and Icings.

「Nielsen BookData」 より

• NII書誌ID(NCID): BB02911065
• ISBN:
  • 047159301X
• LCCN: 94021756
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: New York
• ページ数/冊数: xxxii, 828 p.
• 大きさ: 29 cm
• 分類:
  • LCC : TX820
  • DC20 : 641.5/7
• 件名:
  • LCSH : Quantity cooking
  • LCSH : Food service