Professional Cooking

ISBN-10: 0470197528

ISBN-13: 9780470197523

Edition: 7th 2011

Authors: Wayne Gisslen, Mary Ellen Griffin

List price: $149.95
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Description:

This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed.This new edition includes videos on the CD in the back of the book that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new colour photos, including plated dishes, procedures, and products . Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion TM Recipe Management software contains all recipes from the book - and 90 bonus recipes.
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Book details

List price: $149.95
Edition: 7th
Copyright year: 2011
Publisher: John Wiley & Sons, Incorporated
Publication date: 1/11/2010
Binding: Hardcover
Pages: 1120
Size: 8.75" wide x 10.75" long x 1.75" tall
Weight: 6.556
Language: English

Recipe Contents
Preface
The Food Service Industry
Sanitation and Safety
Tools and Equipment
Basic Principles of Cooking and Food Science
Menus, Recipes, and Cost Management
Nutrition
Mise en Place
Stocks and Sauces
Soups
Understanding Meats and Game
Cooking Meats and Game
Understanding Poultry and Game Birds
Cooking Poultry and Game Birds
Understanding Fish and Shellfish
Cooking Fish and Shellfish
Understanding Vegetables
Cooking Vegetables
Potatoes
Legumes, Grains, Pasta, and Other Starches
Cooking for Vegetarian Diets
Salad Dressings and Salads
Sandwiches
Hors d'Oeuvres
Breakfast Preparation
Dairy and Beverages
Sausages and Cured Foods
P�t�s, Terrines, and Other Cold Foods
Food Presentation and Garnish
Bakeshop Production: Basic Principles and Ingredients
Yeast Products
Quick Breads
Cakes and Icings
Cookies
Pies and Pastries
Creams, Custards, Puddings, Frozen Desserts, and Sauces
Metric Conversion Factors
Standard Can Sizes
Approximate Weight-Volume Equivalents of Dry Foods
Kitchen Math Exercises: Metric Versions
Eggs and Safety
Bibliography
Glossary and Cooking Vocabular
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