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Advanced Professional Cooking, College Edition |
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Advanced Professional Cooking, College Edition |
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by: Wayne Gisslen
EAN: 9780471836834 Edition: College ISBN: 0471836834 Item Dimensions: Label: Wiley Languages: Manufacturer: Wiley Number Of Items: 1 Number Of Pages: 672 Publication Date: 1992-07 Publisher: Wiley Studio: Wiley Editorial Review: Product Description: Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions. Related Items:
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