Advanced Professional Cooking

by Wayne Gisslen

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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"

Related Subjects

Cooking Cooking Education & Reference Holiday Cooking Hospitality, Travel & Tourism Industries & Professions Professional Professional Cooking

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Advanced Professional Cooking

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