Advanced Professional Cooking

by Wayne Gisslen

Book Overview

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;...

• Format: Hardcover
• Language: English
• ISBN: 0471836834
• ISBN13: 9780471836834
• Release Date: July 1992
• Publisher: Wiley
• Length: 672 Pages
• Weight: 3.60 lbs.
• Dimensions: 1.5" x 8.5" x 10.3"