Cooking

Name: Cooking
Price: 5.66 USD
Availability: InStock
ISBN: 9780471397113

ISBN-10: 0471397113

ISBN-13: 9780471397113

Edition: 5th 2003 (Revised)

Authors: Wayne Gisslen

List price: $95.00

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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.

Book details

List price: $95.00
Edition: 5th
Copyright year: 2003
Publisher: John Wiley & Sons, Incorporated
Publication date: 6/20/2002
Binding: Hardcover
Pages: 992
Size: 9.00" wide x 11.25" long x 1.75" tall
Weight: 5.390
Language: English



Recipe Contents


About LeCordon Bleu


Foreword


Preface


Acknowledgements


The Food Service Industry


Sanitation and Safety


Tools and Equipment


Basic Cooking Principles


The Recipe: Its Structure and Its Use


The Menu


Mise en Place


Stocks and Sauces


Soups


Understanding Meats and Game


Cooking Meats and Game


Understanding Poultry and Game


Cooking Poultry and Game


Understanding Fish and Shellfish


Cooking Fish and Shellfish


Understanding Vegetables


Cooking Vegetables


Potatoes and Other Starches


Salads and Salad Dressings


Sandwiches and Hors d'Oeuvres


Breakfast Preparation, Dairy Products, and Coffee and Tea


Sausages and Cured Foods


Pates, Terrines, and Other Cold Foods


Food Presentation and Garnish


Recipes from International Cuisines


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


U.S. - U.K. Cooking Vocabulary


French-English Cooking Vocabulary


Subject Index


Recipe


Index