Professional сooking 7th Edition by Wayne Gisslen ISBN 0470197528 9780470197523
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Product details:
ISBN 10: 0470197528
ISBN 13: 9780470197523
Author: Wayne Gisslen
Key features of this new Sixth Edition include:* Over 100 new, fully tested recipes* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service* Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes* Revised and expanded Nutrition chapter features the new USDA nutritional guidelines* Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages* New culinarE-Companion recipe management software features user-friendly
Table of contents:
Chapter 1 The Food-Service Industry
Chapter 2 Sanitation and Safety
Chapter 3 Tools and Equipment
Chapter 4 Basic Principles of Cooking and Food Science
Chapter 5 Menus, Recipes, and Cost Management
Chapter 6 Nutrition
Chapter 7 Mise en Place
Chapter 8 Stocks and Sauces
Chapter 9 Soups
Chapter 10 Understanding Meats and Game
Chapter 11 Cooking Meats and Game
Chapter 12 Understanding Poultry and Game Birds
Chapter 13 Cooking Poultry and Game Birds
Chapter 14 Understanding Fish and Shellfish
Chapter 15 Cooking Fish and Shellfish
Chapter 16 Understanding Vegetables
Chapter 17 Cooking Vegetables
Chapter 18 Potatoes
Chapter 19 Legumes, Grains, Pasta, and Other Starches
Chapter 20 Cooking for Vegetarian Diets
Chapter 21 Salad Dressings and Salads
Chapter 22 Sandwiches
Chapter 23 Hors d’Oeuvres
Chapter 24 Breakfast Preparation
Chapter 25 Dairy and Beverages
Chapter 26 Sausages and Cured Foods
Chapter 27 Pâtés, Terrines, and Other Cold Foods
Chapter 28 Food Presentation and Garnish
Chapter 29 Bakeshop Production: Basic Principles and Ingredients
Chapter 30 Yeast Products
Chapter 31 Quick Breads
Chapter 32 Cakes and Icings
Chapter 33 Cookies
Chapter 34 Pies and Pastries
Chapter 35 Creams, Custards, Puddings, Frozen Desserts, and Sauces
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