Professional cooking

• Main Author: Gisslen, Wayne 1946- (Author)
• Format: Book
• Language: English
• Published: New York John Wiley & Sons, Inc. 2003
• Edition: 5th edition
• Subjects: Quantity cookery.
• Online Access: Click Here to View Status and Holdings.
• Item Description: "Featuring recipes from Le Cordon bleu, L'art culinaire, Paris, 1895."
• Physical Description: xxxii, 960 pages colour illustrations 29 cm
• Bibliography: Includes bibliographical references (p. 899-900) and indexes.
• ISBN: 0471436259 [without CD-ROM]

Praise for Wayne Gisslens books on Professional Baking: "An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues and mocha roll; even some unbaked desserts are tucked in at the end in this textbook for sweet tooths." -The Wall Street Journal on Professional Cooking: "This book has a place in the library for all who want to understand and build their basic cooking skills." -The American Institute of Wine and Food Wayne Gisslens Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,100 recipes and more information than ever before, the Fifth Edition of this classic resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level. Special features include: Nearly 100 new recipesalong with more than 100 recipes from the master chefs of Le Cordon Bleu Expanded informationtwo new chapters covering cured food as well as pts and other cold foods, plus new material on game (birds and animals), and more Superb photography and design1,000 color photographs of ingredients, techniques, and plated dishes, plus a fresh color-coded format