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Professional Cooking (Unbranded), College Version, 6th Edition

Professional Cooking (Unbranded), College Version, 6th Edition

ISBN: 978-0-470-07365-0

Oct 2007

1056 pages

Select type: E-Book

$102.95

Product not available for purchase

Description

Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated Sixth Edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in one of the fastest growing and exciting fields today.

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 200 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 navigation and robust content
Recipe Contents.

Preface.

Acknowledgments.

CHAPTER 11 THE FOOD SERVICE INDUSTRY.

CHAPTER 12 SANITATION AND SAFETY.

CHAPTER 13 TOOLS AND EQUIPMENT.

CHAPTER 14 BASIC COOKING PRINCIPLES.

CHAPTER 15 MENUS, RECIPES, AND COST MANAGEMENT.

CHAPTER 16 NUTRITION.

CHAPTER 17 MISE EN PLACE.

CHAPTER 18 STOCKS AND SAUCES.

CHAPTER 19 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 SALADS AND SALAD DRESSINGS.

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.

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.

Glossary.

U.S.–U.K. Cooking Vocabulary.

French-English Cooking Vocabulary.

Subject Index.

Recipe Index.