Professional cooking for Canadian chefs Cover Image

Book

Professional cooking for Canadian chefs / Wayne Gisslen ; photography by J. Gerard Smith.

Gisslen, Wayne, 1946- (author.). Smith, J. Gerard, (illustrations.).

Summary:

Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the dema

Record details

ISBN: 9781119424727
Physical Description: xix, 1083 pages : illustrations (chiefly color) ; 29 cm.
Edition: Ninth edition.
Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., c2018.

Content descriptions

Bibliography, etc. Note:

Includes bibliographical references (pages 1041-1042) and indexes.

Formatted Contents Note:

The food-service industry -- Sanitation and safety -- Tools and equipment -- Menus recipes and cost management -- Nutrition -- Basic principles of cooking and food science -- Mise en place -- Stocks -- Sauces -- Soups -- Understanding vegetables -- Cooking vegetables -- Potatoes -- Legumes, grains, pasta, and other starches -- Cooking methods for meat, poultry, and fish -- 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 -- Salad dressings and salads -- Sandwiches -- Hors d'oeuvres -- Breakfast preparation -- Dairy and beverages -- Cooking for vegetarian diets -- Sausages and cured foods -- Pates, terrines, and other cold foods -- Food presentation -- Bakeshop production: basic principles and ingredients -- Yeast products -- Quick breads -- Cakes and icings -- Cookies -- Pies and pastries -- Creams, custards, puddings, frozen desserts, and sauces.