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Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.

Tabla de contenidos provista por Syndetics

• The Food Service Industry
• Sanitation and Safety
• Tools and Equipment
• Basic Cooking Principles
• The Recipe: Its Structure and Its Use
• The Menu
• Mise en Place
• Stocks and Sauces
• Soups
• Understanding Meats
• Cooking Meats
• Understanding Poultry
• Cooking Poultry
• 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
• Recipes from International Cuisines
• Bakeshop Production: Basic Principles and Ingredients
• Yeast Products
• Quick Breads
• Cakes and Icings
• Cookies
• Pies and Pastries
• Creams, Custards, Puddings, Frozen Desserts, and Sauces
• Appendices
• Bibliography
• Glossary
• U.S.-U.K. Cooking Vocabulary
• French-English Cooking Vocabulary
• Indexes

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Booklist Review

With the success of an entire cable television channel devoted to food and its preparation, and with the growing celebrity of such chefs as Emeril Lagasse and Mario Battali, it's not surprising that more and more young people seek glamorous careers in restaurant kitchens. Gisslen has issued a fourth edition of his standard textbook for aspiring chefs, and this newest edition is replete with color photographs illustrating basic cooking techniques and the fundamentals of all the skills that produce a restaurant chef. Recipes encompass virtually all the world's cooking traditions, demonstrating that a chef these days must master more than simply classic French cookery. Although designed for restaurant service, these recipes may be readily cut back by a knowledgeable home cook. Libraries that missed the earlier editions of this work should consider adding this to their cooking reference collections and to their career collections as well. --Mark Knoblauch

Notas de autor provistas por Syndetics

WAYNE GISSLEN is the author of the best-selling series of culinary textbooks that includes Professional Baking, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by John Wiley & Sons. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

About the photographer: J. GERARD SMITH is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in Time, Newsweek, the New York Times Sunday Magazine, and more than 100 books.