College Edition (Professional Cooking) - Hardcover

Über die Autorin bzw. den Autor

Wayne Gisslen is the author of the bestselling series of culinary books that includes Advanced Professional Cooking, Professional Baking, and The Chef's Art: Secrets of Four--Star Cooking at Home, all published by Wiley. A graduate of The Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

Von der hinteren Coverseite

The new edition of a classic bestseller

Wayne Gisslen′s Professional Cooking has helped train hundreds of thousands of professional chefs–with clear, detailed instruction in the cooking theory and techniques necessary to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.

What′s new in the Fifth Edition
∗ Nearly 100 new recipes–along with more than 100 recipes from the master chefs of Le Cordon Bleu
∗ Expanded and updated information–featuring two new chapters on sausages and pâtés, plus new material on game (birds and animals), and more
∗ Hundreds of new color photographs–illustrating ingredients, step–by–step techniques, and plated dishes in splendid visual detail
∗ Stunning new design–introducing a fresh pedagogical use of color to make it easy to find information quickly
∗ FREE ChefTec(TM) CD–ROM–packed with recipes from the book and professional–level functionality, including automatic recipe resizing, U.S./metric conversions, recipe costing, purchasing lists, nutritional analysis, and instant searching and sorting

Aus dem Klappentext

The new edition of a classic bestseller

Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs-with clear, detailed instruction in the cooking theory and techniques necessary to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.

What's new in the Fifth Edition * Nearly 100 new recipes-along with more than 100 recipes from the master chefs of Le Cordon Bleu * Expanded and updated information-featuring two new chapters on sausages and pâtés, plus new material on game (birds and animals), and more * Hundreds of new color photographs-illustrating ingredients, step-by-step techniques, and plated dishes in splendid visual detail * Stunning new design-introducing a fresh pedagogical use of color to make it easy to find information quickly * FREE ChefTec(TM) CD-ROM-packed with recipes from the book and professional-level functionality, including automatic recipe resizing, U.S./metric conversions, recipe costing, purchasing lists, nutritional analysis, and instant searching and sorting