Professional Cooking for Canadian Chefs, witn CD-ROM - Hardcover

Gisslen, Wayne; Le Cordon Bleu

Hardcover

ISBN 10: 047121681X ISBN 13: 9780471216810

Publisher: Wiley, 2002

Synopsis

The new edition of a classic bestseller Wayne Gisslen?s Professional Cooking has helped train hundreds of thousands of professional chefs?with clear, detailed instruction in the cooking theory and techniques necessary to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today. What?s new in the Fifth Edition New information on Canadian inspection and grading?of meat, poultry, seafood, dairy products, and eggs Nearly 100 new recipes?along with more than 100 recipes from the master chefs of Le Cordon Bleu Expanded and updated information?featuring two new chapters on sausages and pâtés, plus new material on game (birds and animals), and more Hundreds of new color photographs?illustrating ingredients, step-by-step techniques, and plated dishes in splendid visual detail Stunning new design?introducing a pedagogical use of color to make it easy to find information quickly FREE ChefTec™ CD-ROM?packed with recipes from the book and professional-level functionality, including automatic recipe resizing, U.S./metric conversions, recipe costing, purchasing lists, nutritional analysis, and instant searching and sorting

About this title

From the Back Cover:

What's new in the Sixth Edition:

• Over 100 new recipes—including an entire chapter on different types of vegetarian diets
• Updated information on Canadian inspection and grading of meat, poultry, seafood, dairy products, and eggs
• Expanded and updated information—featuring a contemporary look at presenting and garnishing and a detailed history of modern food service
• Nearly 1,200 illustrations and photos—highlighting ingredients, step-by-step techniques, and plated dishes in splendid visual detail
• Stunning new design—helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
• New culinarE-Companion recipe management software that contains every recipe from the book

About the Author:

Wayne Gisslen is the author of the bestselling series of culinary books that includes Advanced Professional Cooking, Professional Baking, and The Chef’s Art: Secrets of Four-Star Cooking at Home, all published by Wiley. 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 this edition

• Publisher: Wiley
• Publication date: 2002
• ISBN 10: 047121681X
• ISBN 13: 9780471216810
• Binding: Hardcover
• Edition number: 5
• Number of pages: 992