Professional Cooking

The new edition of a classic bestseller Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs with clear, detailed instruction in the cooking theory and techniques necessary to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today. What's new in the Fifth Edition Nearly 100 new recipes along with more than 100 recipes from the master chefs of Le Cordon Bleu Expanded and updated information featuring two new chapters on sausages and pates, plus new material on game (birds and animals), and more Hundreds of new color photographs illustrating ingredients, step-by-step techniques, and plated dishes in splendid visual detail Stunning new design introducing a fresh pedagogical use of color to make it easy to find information quickly FREE ChefTec(t) CD-ROM packed with recipes from the book and professional-level functionality, including automatic recipe resizing, U.S./metric conversions, recipe costing, purchasing lists, nutritional analysis, and instant searching and sorting

Table of Contents:
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. 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.

About the Author :
Wayne Gisslen is the author of the bestselling series of culinary books that includes Advanced Professional Cooking, Professional Baking, and The Chef's Art: Secrets of Four--Star Cooking at Home, all published by Wiley. A graduate of The Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.