Professional cooking

Author(s)

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

Bibliographic Information

Professional cooking

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

J. Wiley, c1995

3rd ed

• : college

Note

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

Description and Table of Contents

Description

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.

Table of Contents

• 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.

by "Nielsen BookData"

Details

• NCID: BB02911065
• ISBN:
  • 047159301X
• LCCN: 94021756
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: New York
• Pages/Volumes: xxxii, 828 p.
• Size: 29 cm
• Classification:
  • LCC : TX820
  • DC20 : 641.5/7
• Subject Headings:
  • LCSH : Quantity cooking
  • LCSH : Food service