Advanced Professional Cooking / Edition 1

by Wayne Gisslen

Overview

Takes students as well as lovers of food preparation beyond thebasics to more complex recipes, subtler preparation and platingtechniques. It includes both color and black and white photographsto illustrate concepts. Following two introductory chapters whichdetail the development of modern cookery, modern cooking styles,mise en place, finishing, and presentation, it goes on tocover sauces; soups; first courses; fish and other seafood; poultryand feathered game; beef, lamb, pork and veal; variety meats,sausages and game; vegetables; and cold foods. Recipes are given intwo quantities—4 and 16 portions.

Product Details

ISBN-13:	9780471836834
Publisher:	Wiley
Publication date:	08/04/1992
Edition description:	College Edition
Pages:	672
Product dimensions:	8.10(w) x 9.90(h) x 1.10(d)

About the Author

Wayne Gisslen is the bestselling author of many cook books including Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley.

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.