Cooking

ISBN-10: 0471436259
ISBN-13: 9780471436256
Edition: 5th 2003 (Revised)
List price: $65.00
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Description: Featuring many new recipes from the Le Cordon Bleu schools in Paris and London, Gisslen's cookery book has been redesigned, revised and updated to give thorough coverage of professional cooking techniques using easy-to-follow language.

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Book details

List price: $65.00
Edition: 5th
Copyright year: 2003
Publisher: John Wiley & Sons, Incorporated
Publication date: 6/20/2002
Binding: Hardcover
Pages: 992
Size: 8.75" wide x 11.25" long x 1.75" tall
Weight: 5.500
Language: English

Featuring many new recipes from the Le Cordon Bleu schools in Paris and London, Gisslen's cookery book has been redesigned, revised and updated to give thorough coverage of professional cooking techniques using easy-to-follow language.

Recipe Contents
About le Cordon Bleu
Foreword
Preface
Acknowledgments
The Food Service Industry
A Short History of Modern Food Service
The Organization of Modern Kitchens
Standards of Professionalism
Sanitation and Safety
Sanitation
Introduction to Microbiology
Food-borne Diseases
Personal Hygiene
Food Storage
Food Handling and Preparation
Cleaning and Sanitizing Equipment
Rodent and Insect Control
Setting Up a System for Food Safety
Safety
The Safe Workplace
Preventing Cuts
Preventing Burns
Preventing Fires
Preventing Injuries from Machines and Equipment
Preventing Falls
Preventing Strains and Injuries from Lifting
Tools and Equipment
Introduction to Quantity Food Equipment
Cooking Equipment
Processing Equipment
Holding and Storage Equipment
Pots, Pans, and Containers
Measuring Devices
Knives, Hand Tools, and Small Equipment
Basic Cooking Principles
Heat and Food
Effects of Heat on Foods
Heat Transfer
Cooking Times
Cooking Methods
Moist-heat Methods
Dry-heat Methods
Dry-heat Methods Using Fat
Microwave Cooking
Summary of Cooking Terms
The Art of Seasoning and Flavoring
Seasoning and Flavoring Defined
When to Season and Flavor
Common Seasoning and Flavoring Ingredients
Using Herbs and Spices
The Recipe: Its Structure and Its Use
The Written Recipe
Measurement
Converting Recipes
Food Cost
The Menu
Menu Forms and Functions
Building the Menu
Nutritional Considerations
Mise en Place
Planning and Organizing Production
Using the Knife
Preliminary Cooking and Flavoring
Preparation for Frying
Handling Convenience Foods
Stocks and Sauces
Stocks
Ingredients
Procedures
Reductions and Glazes
Convenience Bases
Sauces
Understanding Sauces
Roux
Other Thickening Agents
Finishing Techniques
Sauce Families
Production
Soups
Understanding Soups
Classification of Soups
Service of Soups
Clear Soups
Consomme
Vegetable Soups
Other Clear Soups
Thick Soups
Cream Soups
Puree Soups
Bisques
Chowders
Specialty Soups and National Soups
Understanding Meats and Game
Composition, Structure, and Basic Quality Factors
Composition
Structure
Inspection and Grading
Aging
Understanding the Basic Cuts
Available Forms: Carcasses, Partial Carcasses, Primals, and Fabricated Cuts
Bone Structure
Beef, Lamb, Veal, and Pork Cuts
Selecting Meats for Your Operation
Cooking and Handling Meats
Tenderness and Appropriate Cooking Methods
Doneness
Cooking Variety Meats
Game and Specialty Meats
Storage of Meats
Cooking Meats and Game
Roasting and Baking
Broiling, Grilling, and Pan-broiling
Sauteing, Pan-frying, and Griddling
Simmering
Braising
Understanding Poultry and Game Birds
Composition and Structure
Inspection and Grading
Classification and Market Forms
Handling and Storage
Doneness
Trussing Methods
Cutting Up Chicken
Cooking Poultry and Game Birds
Roasting and Baking
Broiling and Grilling
Sauteing, Pan-frying, and Deep-frying
Simmering and Poaching
Braising
Dressings and Stuffings
Understanding Fish and Shellfish
Fin Fish
Composition and Structure
Special Problems in Cooking Fish
Cutting Fish
Varieties and Characteristics
Handling and Storage
Shellfish
Mollusks
Cephalopods
Crustaceans
Miscellaneous Seafood
Cooking Fish and Shellfish
Baking
Broiling
Sauteing and Pan-frying
Deep-frying
Poaching and Simmering
Mixed Cooking Techniques
Seafood Served Raw
Understanding Vegetables
Controlling Quality Changes During Cooking
Controlling Texture Changes
Controlling Flavor Changes
Controlling Color Changes
Controlling Nutrient Losses
General Rules of Vegetable Cookery
Standards of Quality in Cooked Vegetables
Handiing Vegetables
Fresh Vegetables
Processed Vegetables
Production and Holding Problems in Quantity Cooking
Storage
Cooking Vegetables
Boiling and Steaming
Sauteing and Pan-frying
Braising
Baking
Broiling and Grilling
Deep-frying
Potatoes and Other Starches
Potatoes
Understanding Potatoes
Cooking Potatoes
Rice and Other Grains
Understanding Rice
Other Grains and Grain Products
Cooking Rice
Pasta and Dumplings
Understanding Pasta
Cooking Pasta
Dumplings
Salads and Salad Dressings
Salads
Types of Salads
Ingredients
Arrangement and Presentation
Recipes and Techniques
Salad Dressings
Ingredients
Emulsions in Salad Dressings
Oil and Vinegar Dressings
Emulsified Dressings
Other Dressings
Sandwiches and Hors d'Oeuvres
Sandwiches
Breads
Spreads
Fillings
Types of Sandwiches
Making Sandwiches
Hors D'Oeuvres
Canapes
Cocktails
Relishes
Dips
Miscellaneous Hors d'Oeuvres
Breakfast Preparation, Dairy Products, and Coffee and Tea
Eggs
Understanding Eggs
Cooking Eggs
Breakfast Breads, Cereals, and Meats
Pancakes and Waffles
French Toast
Cereals
Breakfast Meats
Dairy Products
Milk and Cream
Butter
Cheese
Coffee and Tea
Coffee
Tea
Sausages and Cured Foods
Curing and Smoking
Ingredients for Curing Foods
Curing Methods
Smoking
Sausages
Categories of Sausages
Basic Sausage Ingredients
Casings
Equipment
The Grind
Smoking Sausages
Cooking Sausages
About the Sausage Recipes
Pates, Terrines, and Other Cold Foods
The Handling and Service of Cold Dishes
Sanitation and Storage
Presentation
Aspic and Chaud-Froid
Preparing Aspic Jelly
Chaud-Froid
Using Aspic Jelly and Chaud-Froid Sauce
Special Forcemeat Dishes
Types of Forcemeats
Straight Forcemeats
Terrines and Pates
Galantines
Terrines Based on Mousselines
Terrines and Other Molds with Gelatin
Aspic Molds
Mousses
Foie Gras, Liver Terrines, and Rillettes
Foie Gras Terrines
Liver Terrines
Rillettes
Food Presentation and Garnish
Hot Food Presentation
The Importance of Appearance
Fundamentals of Plating
Garnish
Simple Decorative Techniques
Cold Food Presentation and Buffet Service
Buffet Arrangement and Appearance
Cold Platter Presentation
Hot Foods for Buffets
Recipes from International Cuisines
Japanese
Chinese
Mexican
Italian
European Classics
Foreign Terms Used in This Chapter
Bakeshop Production: Basic Principles and Ingredients
Basic Principles of Baking
Formulas and Measurement
Mixing and Gluten Development
The Baking Process
Staling
Ingredients
Flours, Meals, and Starches
Fats
Sugars
Liquids
Eggs
Leavening Agents
Salt, Flavorings, and Spices
Yeast Products
Understanding Yeast Products
Yeast Product Types
Mixing Methods
Steps in Yeast Dough Production
Dough Formulas and Techniques
Bread and Roll Formulas
Rolled-In Doughs: Danish Pastry and Croissants
Makeup Techniques
Quick Breads
Mixing and Production Methods
Formulas
Cakes and Icings
Understanding Cake Making
Basic Mixing Methods
Cake Formula Types
Scaling and Panning
Baking and Cooling
Altitude Adjustments
Cake Formulas
Creaming Method
Two-Stage Method
Foaming Methods
Icings: Production and Application
Producing and Handling Basic Types
Assembling and Icing Cakes
Cookies
Cookie Characteristics and Their Causes
Mixing Methods
Types and Makeup Methods
Panning, Baking, and Cooling
Pies and Pastries
Pies
Pie Doughs
Assembly and Baking
Fillings
Pastries, Meringues, and Fruit Desserts
Puff Pastry
Eclair Paste
Meringues
Fruit Desserts
Creams, Custards, Puddings, Frozen Desserts, and Sauces
Sugar Cooking
Basic Custards and Creams
Puddings
Bavarians, Chiffons, Mousses, and Souffles
Frozen Desserts
Dessert Sauces
Metric Conversion Factors
Standard Can Sizes
Approximate Weight-Volume Equivalents of Dry Foods
Kitchen Math Exercises--Metric Versions
Eggs and Safety
Bibliography
Glossary
U.S.-U.K. Cooking Vocabulary
French-English Cooking Vocabulary
Subject Index
Recipe Index

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