Professional cooking

Title
Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith.
Author
Gisslen, Wayne, 1946-
Publication
Hoboken, N.J. : John Wiley & Sons, ©2015.

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TextUse in libraryRequestJFF 14-1045Schwarzman Building - Main Reading Room 315

Details

Additional Authors
Smith, J. Gerard
Description
xiv, 1056 pages : color illustrations; 29 cm
Bibliography (note)
  • Includes bibliographical references (pages 1031-1032) and indexes.
Contents
The food-service industry -- Sanitation and safety -- Tools and equipment -- Menus, recipes, and cost management -- Nutrition -- Basic principles of cooking and food science -- Mise en place -- Stocks and sauces -- Soups -- Understanding vegetables -- Cooking vegetables -- Potatoes -- Legumes, grains, pasta, and other starches --Cooking methods for meat, poultry, and fish -- Understanding meats and game -- Understanding poultry and game birds -- Cooking poultry and game birds -- Understanding fish and shellfish -- Cooking fish and shellfish -- Salad dressings and salads -- Sandwiches -- Hors d'oeuvres -- Breakfast preparation -- Dairy and beverages -- Cooking for vegetarian diets -- Sausages and cured foods -- Pâtés, terrines, and other cold foods -- Food presentation -- Bakeshop production: basic principles and ingredients -- Yeast products -- Quick breads -- Cakes and icings -- Cookies -- Pies and pastries -- Creams, custards, puddings, frozen desserts, and sauces.
Call Number
JFF 14-1045
ISBN
  • 9781118636725 (hardcover)
  • 1118636724 (hardcover)
OCLC
890313778
Author
Gisslen, Wayne, 1946-
Title
Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith.
Imprint
Hoboken, N.J. : John Wiley & Sons, ©2015.
Edition
Eighth edition.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Bibliography
Includes bibliographical references (pages 1031-1032) and indexes.
Added Author
Smith, J. Gerard, photographer.
Research Call Number
JFF 14-1045
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