Preparing food professionally involves understanding both the hows and whys of cooking, from ingredients, equipment, and knife skills to cooking techniques and the proper execution of recipes. Wayne Gisslen's market-leading Professional Cooking has taught hundreds of thousands of professional chefs these essential skills and procedures. Complete with a fresh, new interior design, the Fifth Edition brings this classic right up to date with the needs of today's chefs.
Preparing food professionally involves understanding both the hows and whys of cooking, from ingredients, equipment, and knife skills to cooking techniques and the proper execution of recipes. Wayne Gisslen's market-leading Professional Cooking has taught hundreds of thousands of professional chefs these essential skills and procedures. Complete with a fresh, new interior design, the Fifth Edition brings this classic right up to date with the needs of today's chefs.
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Inhaltsangabe
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.Pâtés, Terrines, and Other Cold Foods.Food Presentation and Garnish.Recipes from International Cuisines.Bakeshop Production: BasicPrinciples and Ingredients.Yeast Products.Quick Breads.Cakes and Icings.Cookies.Pies and Pastries.Creams, Custards, Puddings, Frozen Desserts, and Sauces.Appendix 1: Metric Conversion Factors.Appendix 2: Standard Can Sizes.Appendix 3: Approximate Weight--Volume Equivalents of Dry Foods.Appendix 4: Kitchen Math Exercises-- Metric Versions.Appendix 5: Eggs and Safety.Bibliography.U.S. - U.K. Cooking Vocabulary.French-English Cooking Vocabulary.Subject Index.Recipe Index.
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.Pâtés, Terrines, and Other Cold Foods.Food Presentation and Garnish.Recipes from International Cuisines.Bakeshop Production: BasicPrinciples and Ingredients.Yeast Products.Quick Breads.Cakes and Icings.Cookies.Pies and Pastries.Creams, Custards, Puddings, Frozen Desserts, and Sauces.Appendix 1: Metric Conversion Factors.Appendix 2: Standard Can Sizes.Appendix 3: Approximate Weight--Volume Equivalents of Dry Foods.Appendix 4: Kitchen Math Exercises-- Metric Versions.Appendix 5: Eggs and Safety.Bibliography.U.S. - U.K. Cooking Vocabulary.French-English Cooking Vocabulary.Subject Index.Recipe Index.
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