Overview

Full Product Details

Author:   Wayne Gisslen (Long Lake, Minnesota)
Publisher:   John Wiley and Sons Ltd
Imprint:   John Wiley & Sons Inc
Dimensions:   Width: 22.40cm , Height: 2.80cm , Length: 27.70cm
Weight:   1.610kg
ISBN:  

9780471202028

ISBN 10:   0471202029
Pages:   576
Publication Date:   21 April 2003
Audience:   Professional and scholarly ,  Professional & Vocational
Replaced By:   9781118998700
Format:   Mixed media product
Publisher's Status:   Active
Availability:   In stock  
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Table of Contents

Preface. Acknowledgments. The Food Service Industry. Sanitation and Safety. Tools and Equipment. Basic Cooking Principles. The Recipe: It's Structure and Its Use. The Menu. Mise en Place. Stocks and Sauces. Soups. Understanding Meats and Game. Cooking Meats and Game. Understanding Poultry and Game Birds. Cooking Poultry and Game Birds. Understanding Fish and Shellfish. Cooking Fish and Shellfish. Understanding Vegetables. Cooking Vegetables. Potatoes and Other Starches. Salads and Salad Dressings. Sandwiches and Hors d'Oeuvres. Breakfast Preparation, Dairy Products, and Coffee and Tea. Food Presentation and Garnish. Bakeshop Production: Basic Principles and Ingredients. Yeast Products. Appendix 1. Metric Conversion Factors. Appendix 2. Standard Can Sizes. Appendix 3. Approximate Weight-Volume Equivalents of Dry Foods. Appendix 4. Kitchen Math Exercises--Metric Versions. Appendix 5. Eggs and Safety. Bibliography. Glossary. Index.

Reviews

...an invaluable tool for restaurant managers... (Restaurant, 5th October 2005)

Author Information

WAYNE GISSLEN is the bestselling author of Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley.

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