MTU Library Catalogue

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Professional cooking / Wayne Gisslen ; photography by J. Gerard Smith.

By: Gisslen, Wayne, 1946-.
Material type: materialTypeLabelBookPublisher: Hoboken, N.J. : John Wiley & Sons, c2011Edition: 7th ed.Description: xxxi, 1088 p. : chiefly col. ill. ; 29 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780470197523 (hbk.) :; 0470197528 (hbk.) :.Subject(s): Quantity cooking | Food service | Hotel & catering trades | Cookery / food & drink etc | Food and DrinkDDC classification: 641.5 GIS Summary: Featuring many new recipes from the Le Cordon Bleu schools in Paris and London, Gisslen's cookery book has been redesigned, revised and updated to give thorough coverage of professional cooking techniques using easy-to-follow language.
Holdings
Item type Current library Call number Status Barcode
General lending MTU Kerry North Campus Library First Floor Main 641.5 GIS (Browse shelf(Opens below)) Available 38888000901748
Total holds: 0

Enhanced descriptions from Syndetics:

Study from the best for guaranteed career success! Wayne Gisslen's Professional Cooking has led the way as "simply the best" resource for new and practicing chefs! It is the best-selling undergraduate food preparation textbook in the marketplace.

With its clear and effective approach to mastering basic skills and concepts through understanding and practice, Professional Cooking has earned a permanent place in the lives of millions of chefs whose careers it has helped launch. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed.

This College Edition of Professional Cooking, Seventh Edition, includes CulinarE-Companion(tm) Recipe Management software, which is yours to download and keep. No subscriptions fees or temporary trial access--CulinarE-Companion gives you digital versions of all 1,300 recipes in the print text, plus 90 bonus recipes. With CulinarE-Companion you can:

Resize and edit recipes Add and organize your own recipes and related content Convert measurements from US to metric, and vice versa Create shopping lists, and Analyze the nutritional content of ingredients and recipes.

CulinarE-Companion also includes audio pronunciations and illustrated procedures for additional learning support. Once CulinarE-Companion is installed on your computer's hard drive, it's yours to keep and never expires!

Building on this text's hallmark features---simple and clear language, professional recipe format, instructional photo program, and understanding basic concepts to achieve mastery of essential skills, the Seventh Edition also features:

Enhanced visual program with over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary math. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place.

Formerly CIP. Uk

Includes bibliographical references (p. 1059-1060) and indexes.

Featuring many new recipes from the Le Cordon Bleu schools in Paris and London, Gisslen's cookery book has been redesigned, revised and updated to give thorough coverage of professional cooking techniques using easy-to-follow language.

Table of contents provided by Syndetics

  • Recipe Contents
  • Preface
  • Chapter 1 The Food Service Industry
  • Chapter 2 Sanitation and Safety
  • Chapter 3 Tools and Equipment
  • Chapter 4 Basic Principles of Cooking and Food Science
  • Chapter 5 Menus, Recipes, and Cost Management
  • Chapter 6 Nutrition
  • Chapter 7 Mise en Place
  • Chapter 8 Stocks and Sauces
  • Chapter 9 Soups
  • Chapter 10 Understanding Meats and Game
  • Chapter 11 Cooking Meats and Game
  • Chapter 12 Understanding Poultry and Game Birds
  • Chapter 13 Cooking Poultry and Game Birds
  • Chapter 14 Understanding Fish and Shellfish
  • Chapter 15 Cooking Fish and Shellfish
  • Chapter 16 Understanding Vegetables
  • Chapter 17 Cooking Vegetables
  • Chapter 18 Potatoes
  • Chapter 19 Legumes, Grains, Pasta, and Other Starches
  • Chapter 20 Cooking for Vegetarian Diets
  • Chapter 21 Salad Dressings and Salads
  • Chapter 22 Sandwiches
  • Chapter 23 Hors d'Oeuvres
  • Chapter 24 Breakfast Preparation
  • Chapter 25 Dairy and Beverages
  • Chapter 26 Sausages and Cured Foods
  • Chapter 27 Pâtés, Terrines, and Other Cold Foods
  • Chapter 28 Food Presentation and Garnish
  • Chapter 29 Bakeshop Production: Basic Principles and Ingredients
  • Chapter 30 Yeast Products
  • Chapter 31 Quick Breads
  • Chapter 32 Cakes and Icings
  • Chapter 33 Cookies
  • Chapter 34 Pies and Pastries
  • Chapter 35 Creams, Custards, Puddings, Frozen Desserts, and Sauces
  • Appendix 1 Metric Conversion Factors
  • Appendix 2 Standard Can Sizes
  • Appendix 3 Approximate Weight-Volume Equivalents of Dry Foods
  • Appendix 4 Kitchen Math Exercises: Metric Versions
  • Appendix 5 Eggs and Safety
  • Bibliography
  • Glossary and Cooking Vocabular