New Professional Chef

ISBN-10: 0471286796
ISBN-13: 9780471286790
Edition: 6th 1995
List price: $64.95
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Book details

List price: $64.95
Edition: 6th
Copyright year: 1995
Publisher: John Wiley & Sons, Incorporated
Publication date: 11/21/1995
Binding: Hardcover
Pages: 1216
Size: 9.00" wide x 11.25" long x 2.50" tall
Weight: 7.898

Recipe Contents
Foreword
Foreword
Preface
Acknowledgments
Introduction to the Profession
The Foodservice Professional
The Professional Chef
Food and Kitchen Safety
Nutrition and Healthy Cooking
Equipment Identification
The Raw Ingredients
Cooking in the Professional Kitchen
Mise en Place
Soups
Sauces
Dry-Heat Cooking Methods
Moist-Heat and Combination Cooking Techniques
Charcuterie and Garde-Manger
Baking and Pastry
The Recipes
Mise en Place and Stock Recipes
Soup Recipes
Sauce Recipes
Meat Entrees
Poultry Entrees
Fish Entrees
Vegetarian Entrees
International Entrees
Vegetable Side Dishes
Potato, Grain, and Pasta Dishes
Breakfast Recipes
Salads and Salad Dressings
Sandwiches and Pizzas
Hors d'Oeuvres and Appetizers
Sausages, Pates, and Terrines
Breads
Kitchen Desserts
Cakes and Pastries
Seasonal Availability of Produce
Tables
Weights and Measures Conversions
Glossary
Recommended Reading List
Food Associations
Index

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