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Essentials of Professional Cooking 1st Edition by Wayne Gisslen ISBN 0471202029 978-0471202028

  • SKU: BELL-2119088
Essentials of Professional Cooking 1st Edition by Wayne Gisslen ISBN 0471202029 978-0471202028
$ 31.00 $ 45.00 (-31%)

4.1

50 reviews

Essentials of Professional Cooking 1st Edition by Wayne Gisslen ISBN 0471202029 978-0471202028 instant download after payment.

Publisher: Wiley
File Extension: PDF
File size: 128.53 MB
Pages: 562
Author: Wayne Gisslen
ISBN: 9780471202028, 0471202029
Language: English
Year: 2003
Edition: 1

Product desciption

Essentials of Professional Cooking 1st Edition by Wayne Gisslen ISBN 0471202029 978-0471202028 by Wayne Gisslen 9780471202028, 0471202029 instant download after payment.

Essentials of Professional Cooking 1st Edition by Wayne Gisslen - Ebook PDF Instant Download/Delivery: 0471202029, 978-0471202028

Full download Essentials of Professional Cooking 1st Edition after payment

 

 

Product details:

ISBN 10: 0471202029

ISBN 13: 978-0471202028 

Author: Wayne Gisslen 

Tens of thousands of aspiring and professional chefs have looked to Wayne Gisslen’s Professional Cooking to acquire the essential knowledge they need to succeed in the business. Specially designed to meet the on-the-job demands of foodservice managers, Essentials of Professional Cooking distills core information from this outstanding resource to offer a new streamlined approach to cooking basics–from tools and equipment, sanitation and safety, and cooking principles to recipes, menus, and more. Illustrating general cooking theory with specific applications in the kitchen, this new book details how basic techniques, such as roasting, sautéing, braising, or grilling, are applied to a variety of ingredients. Essentials uses recipes to reinforce technique and features every sort of dish, occasion, and meal category a foodservice manager needs to know, covering breakfast preparation, hors d’oeuvres, soups, sandwiches, sauces, salads, meat, poultry, and fish and shellfish.

Designed for everyday reference, the book includes hundreds of full-color photos that illustrate basic manual techniques and highlighted boxes that provide at-a-glance information. The accompanying CD-ROM, with its popular ChefTecTutor® software, allows users to edit, modify, and print recipes (including hundreds of additional recipes from the original Professional Cooking); adjust portion size; conduct recipe searches by ingredient, meal, and cuisine type; and calculate nutritional analysis and recipe cost.

Presenting foodservice managers with all the know-how of the original volume in a highly practical format, Essentials of Professional Cooking is the ideal resource for keeping the kitchen, service, costs, and the daily life of a restaurant in good working order.

Table of contents:

  1. The Food Service Industry

  2. Sanitation and Safety

  3. Tools and Equipment

  4. Basic Cooking Principles

  5. The Recipe: Its Structure and Its Use

  6. The Menu

  7. Mise en Place

  8. Stocks and Sauces

  9. Soups

  10. Understanding Meats and Game

  11. Cooking Meats and Game

  12. Understanding Poultry and Game Birds

  13. Cooking Poultry and Game Birds

  14. Understanding Fish and Shellfish

  15. Cooking Fish and Shellfish

  16. Understanding Vegetables

  17. Cooking Vegetables

  18. Potatoes and Other Starches

  19. Salads and Salad Dressings

  20. Sandwiches and Hors d'Oeuvres

  21. Breakfast Preparation, Dairy Products, and Coffee and Tea

  22. Food Presentation and Garnish

  23. Bakeshop Production: Basic Principles and Ingredients

  24. Yeast Products

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Tags: Wayne Gisslen, Essentials, Professional, Cooking

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