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Advanced Professional Cooking, College Edition
by Wayne Gisslen
Available from Amazon
$90.00
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Features
Hardcover: 672 pages
Publisher: Wiley; College edition July 1992
Language: English
ISBN-10: 0471836834
ISBN-13: 978-0471836834
Product Dimensions:
10 x 8.3 x 1.5 inches
Shipping Weight: 3.4 pounds
Book 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.
The publisher, John Wiley & Sons
Instructor's Manual available.
Reader Reviews
what better way to follow up Professional Cooking. Easy reading, easy modification, great food. And what could be better than great food?
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Advanced Professional Cooking, College Edition
by Wayne Gisslen
Available from Amazon
$90.00
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