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Advanced Professional Cooking (92 Edition)

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Advanced Professional Cooking (92 Edition) Cover

 

Synopses & Reviews

Publisher 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 Contents

Chapter 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.

Product Details

ISBN:
9780471836834
Author:
Gisslen, Wayne
Publisher:
John Wiley & Sons
Location:
New York :
Subject:
Food Science
Subject:
Food service
Subject:
Quantity cookery
Subject:
Methods - Professional
Subject:
Professional
Subject:
Cooking and Food-Professional and Quantity
Subject:
Professional Cooking & Culinary Arts
Copyright:
Series Volume:
7
Publication Date:
July 1992
Binding:
HARDCOVER
Grade Level:
Professional and scholarly
Language:
English
Illustrations:
Yes
Pages:
672
Dimensions:
10.29x8.47x1.48 in. 3.54 lbs.

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Related Subjects

Business » Management
Cooking and Food » Baking » Professional Baking and Desserts
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General
Engineering » Civil Engineering » General
Reference » Science Reference » Technology

Advanced Professional Cooking (92 Edition) New Hardcover
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$136.20 In Stock
Product details 672 pages John Wiley & Sons - English 9780471836834 Reviews:
"Synopsis" by , 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.
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