Research Catalog

Title

Professional cooking / Wayne Gisslen ; with a foreword by André J. Cointreau ; photography by Gerard Smith.

Author

Gisslen, Wayne, 1946-

Publication

New York : J. Wiley, 2003.

Items in the Library & Off-site

Details

Description

xxxii, 960 pages : color illustrations; 29 cm +

Subjects

• Quantity cooking
• Food service

Note

• "Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895."

Bibliography (note)

• Includes bibliographical references (pages 899-900) and indexes.

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 -- Stocks and sauces -- Soups -- Understanding meats and game -- Cooking meats and game -- Understanding poultry and game birds -- Cooking poultry and game birds -- Understanding fish and shellfish -- Cooking fish and shellfish -- Understanding vegetables -- Cooking vegetables -- Potatoes and other starches -- Salads and salad dressings -- Sandwiches and hors d'ouvres -- Breakfast preparation, dairy products, and coffee and tea -- Sausages and cured foods -- Pâtés, 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.

ISBN

• 0471397113
• 9780471397113
• 0471436259 [without CDROM] (canceled/invalid)
• 9780471436256 [without CDROM] (canceled/invalid)
• 0471436259 (canceled/invalid)

LCCN

2003530001

OCLC

• 53076929
• SCSB-5847091

Owning Institutions

Columbia University Libraries