Advanced Professional Cooking

Name: Advanced Professional Cooking
Price: 21.54 USD
Availability: InStock
ISBN: 9780471836834

ISBN-10: 0471836834

ISBN-13: 9780471836834

Edition: 1992

Authors: Wayne Gisslen

List price: $165.95

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Description:

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.

Book details

List price: $165.95
Copyright year: 1992
Publisher: John Wiley & Sons, Incorporated
Publication date: 8/4/1992
Binding: Hardcover
Pages: 672
Size: 8.10" wide x 9.90" long x 1.10" tall
Weight: 3.586
Language: English




The Modern Kitchen



Introduction to Advanced Cooking



Sauces



Soups



Salads, Pastas, and Other First Courses



Fish and Other Seafood



Poultry and Feathered Game



Beef, Lamb, Pork, and Veal



Miscellaneous Meats



Vegetables



Cold Foods



Basic Recipes



Measurement


Bibliography


Glossary


Index