Advanced Professional Cooking (College Edition) by Wayne Gisslen

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  • ISBN 10 0471836834
  • ISBN 13 9780471836834
  • Published Jul 01 1992
  • Format Hardcover
  • Page Count 672
  • Language English
  • Edition College 2 Revised ed
  • Countries United States
  • Publisher Wiley

Publishers Text

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.

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