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Advanced Professional Cooking (Hardcover)

by Wayne Gisslen (Author)

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Product details

Hardcover: 672 pages
Publisher: John Wiley & Sons; College ed edition (28 Jul 1992)
Language English
ISBN-10: 0471836834
ISBN-13: 978-0471836834
Product Dimensions: 26.1 x 21.5 x 3.8 cm
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Amazon.co.uk Sales Rank: 1,306,244 in Books (See Bestsellers in Books)

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Product Description

Product Description
Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities––4 and 16 portions.

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