PROFESSIONAL COOKING 2ND EDITION (TRADE)
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More About This Title PROFESSIONAL COOKING 2ND EDITION (TRADE)

English

Now in a revised and expanded Second Edition, this work remains the most thorough guide available to basic cooking skills. Included within its pages you'll find tips, techniques and trade secrets that will make cooking and entertainment at home easier, more efficient, more creative and more fun. Incorporating over 900 recipes--including 115 new recipes--it has numerous other features including: a new chapter devoted to hors d'oeuvres, new international and ethnic recipes, updated information on nutrition, and expanded coverage of the latest in cooking equipment. There are also tips on using microwaves, techniques for dividing and multiplying recipe yields, more salad recipes and explanations for use of baker's percentages. Since it was originally written for professionals, there are behind-the-scenes insights that cannot be found in ordinary cookbooks. Contains the techniques the pros use to select, prepare and store raw ingredients; how they cook economically and avoid waste; and how they present food attractively.

English

The Food Service Industry.

Sanitation and Safety.

Tools and Equipment.

Basic Cooking Principles.

The Recipe: Its Structure and Its Use.

The Menu.

Preparation.

Stocks and Sauces.

Soups.

Understanding Meats.

Cooking Meats.

Understanding Poultry.

Cooking Poultry.

Understanding Fish and Shellfish.

Cooking Fish and Shellfish.

Understanding Vegetables.

Cooking Vegetables.

Potatoes and Other Starches.

Salads and Salad Dressings.

Sandwiches and Hors D'Oeuvres.

Breakfast Preparation, Dairy Products, and Coffee and Tea.

Food Presentation and Garnish.

Recipes From International Cuisines.

Bakeshop Production: Basic Principles and Ingredients.

Yeast Products.

Quick Breads.

Cakes and Icings.

Cookies.

Pies and Pastries.

Creams, Custards, Puddings, Frozen Desserts, and Sauces.

Appendices.

Bibliography.

Glossary.

Index.

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