From the Inside Flap ?From the Foreword by Andr? Cointreau President and CEO, Le Cordon Bleu If you're serious about cooking, you'll want to join the hundreds of thousands of chefs who have used Wayne Gisslen's Professional Cooking to learn the basics of their craft. With more information and step-by-step photographs than ever before, the Sixth Edition of this bestselling culinary classic gives you a complete foundation in cooking techniques and the theories behind them. Progressing logically from simple cooking methods to more advanced techniques, this Sixth Edition helps you to understand underlying principles first and then focus on applying them. It lets you work at your own pace through every part of the menu, from stocks, sauces, and soups to meats, poultry, fish, and shellfish; vegetables and grains; and breads and desserts. You'll find detailed information on tools and equipment, mise en place preparation, basic cooking principles and techniques, and food presentation and garnishing. Procedures are explained clearly, step-by-step, with more than 1,200 recipes?100 of them new to this edition?to help you develop your skills and build confidence. Along the way, more than 1,200 illustrations and photos of ingredients, step-by-step techniques, and plated dishes in splendid visual detail serve as a valuable source of guidance and inspiration. Additional special features of this edition include: A brand new chapter on different types of vegetarian diets and more vegetarian recipes throughout the book Expanded and updated information, including a contemporary look at presenting and garnishing food and a detailed history of modern food service Helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages Throughout, this Sixth Edition's up-to-date, full-color format makes it easy to find key information at a glance, so that you can spend less time reading and more time creating in the kitchen. So if you're looking to take your cooking skills to a higher level, start the way the professionals do?with Wayne Gisslen's Professional Cooking, Sixth Edition. Read more From the Back Cover On Professional Cooking: 'This book has a place in the library for all who want to understand and build their basic cooking skills.' ?The American Institute of Wine and Food On Professional Baking: 'An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues and mocha roll; even some unbaked desserts for sweet tooths are tucked in at the end of this textbook.' ?The Wall Street Journal Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,200 recipes and more information than ever before, this Sixth Edition of the cornerstone resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level. Special features include: OVER 100 new recipes?including new recipes for meats, poultry, vegetables, and grains, as well as a new chapter on cooking for vegetarian diets Expanded and updated information?featuring a contemporary look at presenting and garnishing food and a detailed history of modern food service Superb photography?nearly 1,200 illustrations and photos highlighting ingredients, step-by-step techniques, and plated dishes Read more See all Editorial Reviews
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