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Advanced Professional Cooking, College Edition

by Wayne Gisslen

2021-01-01 01:01:55

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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 chap... Read more
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. Less

Book Details

File size9.9 X 8.1 X 1.1 in
Print pages672
PublisherWiley
Publication date July 24, 1992
LanguageEnglish
ISBN9780471836834
autor-image
Wayne Gisslen
Author
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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Indigo Books & Music In Stock Hard Cover Hard Cover Buy CAD 132.95
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Hard Cover
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