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Professional Cooking - Sixth Edition - Le Cordon Bleu

The new edition of Wyane Gisslen's bestselling Professional Cooking has more than 1000 recipes from the master chefs of Le Cordon Bleu. Hundreds of new color photographs illustrate ingredients, step-by-step techniques, and plated dishes in splendid visual detail. Helps today's culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers. The included ChefTec CD-ROM is packed with recipes from the book and can be used to modify the recipes.

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Overview

 1088 pages  Hardcover  March 2006  Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu, NRA Educational Foundation

The new edition of Wayne Gisslen's bestselling Professional Cooking is better than ever. Beautifully revised and updated, it contains new chapters on sausages and pates, fresh information on game, and nearly 100 new recipes--along with more than 1000 recipes from the master chefs of Le Cordon Bleu. Hundreds of new color photographs illustrate ingredients, step-by-step techniques, and plated dishes in splendid visual detail, while a stunning new design introduces a brilliant use of color to help students find and grasp information quickly. This beautifully revised and updated edition helps today's culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers.

CONTENTS: 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. Stock 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. Appendices. Bibliography. Glossary. Subject Index. Recipe Index.