Verwandte Artikel zu Essentials of Professional Cooking

Essentials of Professional Cooking - Hardcover

Gisslen, Wayne

 
9780471202028: Essentials of Professional Cooking
Hardcover
ISBN 10: 0471202029 ISBN 13: 9780471202028
Verlag: Wiley, 2003

Inhaltsangabe

Managers of restaurants and other foodservice operations need to know how to cook - but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well.

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Über die Autorin bzw. den Autor

WAYNE GISSLEN is the bestselling author of Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley.

Von der hinteren Coverseite

Everything foodservice professionals need to know about the kitchen to run their businesses effectively
 
Tens of thousands of aspiring and professional chefs have looked to Wayne Gisslen's Professional Cooking to acquire the essential knowledge they need to succeed in the business. Specially designed to meet the on-the-job demands of foodservice managers, Essentials of Professional Cooking distills core information from this outstanding resource to offer a new streamlined approach to cooking basics-from tools and equipment, sanitation and safety, and cooking principles to recipes, menus, and more. Illustrating general cooking theory with specific applications in the kitchen, this new book details how basic techniques, such as roasting, sautéing, braising, or grilling, are applied to a variety of ingredients. Essentials uses recipes to reinforce technique and features every sort of dish, occasion, and meal category a foodservice manager needs to know, covering breakfast preparation, hors d'oeuvres, soups, sandwiches, sauces, salads, meat, poultry, and fish and shellfish.
 
Designed for everyday reference, the book includes hundreds of full-color photos that illustrate basic manual techniques and highlighted boxes that provide at-a-glance information. The accompanying CD-ROM, with its popular ChefTecTutor(r) software, allows users to edit, modify, and print recipes (including hundreds of additional recipes from the original Professional Cooking); adjust portion size; conduct recipe searches by ingredient, meal, and cuisine type; and calculate nutritional analysis and recipe cost.
 
Presenting foodservice managers with all the know-how of the original volume in a highly practical format, Essentials of Professional Cooking is the ideal resource for keeping the kitchen, service, costs, and the daily life of a restaurant in good working order.

Aus dem Klappentext

Everything foodservice professionals need to know about the kitchen to run their businesses effectively

Tens of thousands of aspiring and professional chefs have looked to Wayne Gisslen's Professional Cooking to acquire the essential knowledge they need to succeed in the business. Specially designed to meet the on-the-job demands of foodservice managers, Essentials of Professional Cooking distills core information from this outstanding resource to offer a new streamlined approach to cooking basics-from tools and equipment, sanitation and safety, and cooking principles to recipes, menus, and more. Illustrating general cooking theory with specific applications in the kitchen, this new book details how basic techniques, such as roasting, sautéing, braising, or grilling, are applied to a variety of ingredients. Essentials uses recipes to reinforce technique and features every sort of dish, occasion, and meal category a foodservice manager needs to know, covering breakfast preparation, hors d'oeuvres, soups, sandwiches, sauces, salads, meat, poultry, and fish and shellfish.

Designed for everyday reference, the book includes hundreds of full-color photos that illustrate basic manual techniques and highlighted boxes that provide at-a-glance information. The accompanying CD-ROM, with its popular ChefTecTutor(r) software, allows users to edit, modify, and print recipes (including hundreds of additional recipes from the original Professional Cooking); adjust portion size; conduct recipe searches by ingredient, meal, and cuisine type; and calculate nutritional analysis and recipe cost.

Presenting foodservice managers with all the know-how of the original volume in a highly practical format, Essentials of Professional Cooking is the ideal resource for keeping the kitchen, service, costs, and the daily life of a restaurant in good working order.

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Verlag
Wiley
Erscheinungsdatum
2003
Sprache
Englisch
ISBN 10 
0471202029
ISBN 13 
9780471202028
Einband
Gebundene Ausgabe
Auflage
1
Anzahl der Seiten
576
Kontakt zum Hersteller
Wiley-VCH GmbH
product_safety@wiley.com

Boschstrasse 12
Weinheim
69469
Deutschland