|
|
|
|
||
|
HELP | |
|
 $98.20 List price:
New Hardcover
Ships in 1 to 3 days
 available for shipping or prepaid pickup only
Available for In-store Pickup
in 7 to 12 days
More copies of this ISBN:Advanced Professional Cooking (92 Edition)by Wayne Gisslen
Synopses & ReviewsPublisher Comments:Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions. Synopsis:Contains restaurant-style recipes in quantities of four and sixteen for students who have completed a basic course in professional cooking. Contains 16 pages of color photographs showing presentations of the finished dishes; 200 black-and-white photos illustrating procedures and equipment. Description:Includes bibliographical references (p. 625) and index. Table of ContentsChapter 1. The Modern Kitchen. Chapter 2. Introduction to Advanced Cooking. Chapter 3. Sauces. Chapter 4. Soups. Chapter 5. Salads, Pastas, and Other First Courses. Chapter 6. Fish and Other Seafood. Chapter 7. Poultry and Feathered Game. Chapter 8. Beef, Lamb, Pork, and Veal. Chapter 9. Miscellaneous Meats. Chapter 10. Vegetables. Chapter 11. Cold Foods. Appendix 1: Basic Recipes. Appendix 2: Measurement. Bibliography. Glossary. Index. What Our Readers Are SayingBe the first to add a comment for a chance to win!Product Details
Other books you might like
Related Aisles
| |||||||||
|
| ||||||||||
|
||||||||||
Don't Miss
