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Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith.

By: Contributor(s): Material type: TextTextPublication details: Hoboken, N.J. : Wiley ; Chichester : John Wiley [distributor], 2010.Edition: 7th edDescription: 1088 p. : col. illISBN:
  • 9780470197530 (hbk.) :
  • 9780470197530
  • 0470197536
  • 9780470197523
  • 0470197528
Subject(s): DDC classification:
  • 641.57 GIS
LOC classification:
  • TX820 .G54 2010
Contents:
1.The food-service industry -- 2.Sanitation and safety -- 3.Tools and equipment -- 4.Basic principles of cooking and food science -- 5.Menus, recipes and cost management -- 6.Nutrition -- 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 games birds -- 14.Understanding fish and shellfish -- 15.Cooking fish and shellfish -- 16.Understanding vegetables -- 17.Cooking vegetables -- 18.Potatoes -- 19.Legumes, grains, pasta, and other starches -- 20.Cooking for vegetarian diets -- 21.Salad dressings and salads -- 22.Sandwiches -- 23.Hors d\'Oeuvres -- 24.Breakast preparation -- 25.Dairy and beverages -- 26.Sausages and cure foods -- 27.Pa^teþs, terrines, and other cold foods -- 28.Food presentation and garnish -- 29.Bakeshop production: basic principles and ingredients -- 30.Yeast products -- 31,.Quick breads -- 32.Cakes and icings -- 33.Cookies -- 34. Pies and pastries -- 35.Creams, custards, puddings, forzen desserts, and sauces.
Summary: Featuring many new recipes from the Le Cordon Bleu schools in Paris and London, Gisslen's cookery book has been redesigned, revised and updated to give thorough coverage of professional cooking techniques using easy-to-follow language.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 641.57 GIS (Browse shelf(Opens below)) 1 Available 216243

Previous ed.: 2007.

Includes bibliographical references and index.

1.The food-service industry -- 2.Sanitation and safety -- 3.Tools and equipment -- 4.Basic principles of cooking and food science -- 5.Menus, recipes and cost management -- 6.Nutrition -- 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 games birds -- 14.Understanding fish and shellfish -- 15.Cooking fish and shellfish -- 16.Understanding vegetables -- 17.Cooking vegetables -- 18.Potatoes -- 19.Legumes, grains, pasta, and other starches -- 20.Cooking for vegetarian diets -- 21.Salad dressings and salads -- 22.Sandwiches -- 23.Hors d\'Oeuvres -- 24.Breakast preparation -- 25.Dairy and beverages -- 26.Sausages and cure foods -- 27.Pa^teþs, terrines, and other cold foods -- 28.Food presentation and garnish -- 29.Bakeshop production: basic principles and ingredients -- 30.Yeast products -- 31,.Quick breads -- 32.Cakes and icings -- 33.Cookies -- 34. Pies and pastries -- 35.Creams, custards, puddings, forzen desserts, and sauces.

Featuring many new recipes from the Le Cordon Bleu schools in Paris and London, Gisslen's cookery book has been redesigned, revised and updated to give thorough coverage of professional cooking techniques using easy-to-follow language.

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