ISBN-10: 0471397113

ISBN-13: 9780471397113

Edition: 5th 2003 (Revised)

Authors: Wayne Gisslen

List price: $95.00
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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: $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
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
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
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
U.S. - U.K. Cooking Vocabulary
French-English Cooking Vocabulary
Subject Index
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