In collaboration with Le Cordon Bleu, Gisslen provides a comprehensive guide to professional cooking theory and techniques for culinary students. This heavy tome contains about 1,200 recipes--100 of them new to this edition. The extensive scope of the book encompasses the food service industry, sanitation and safety, tools and equipment, the basics, menus and cost management, and nutrition. Then, the author provides detailed instructions, with color photos by J. Gerard Smith, for cooking stocks and sauces; soups; meats, game, and poultry; fish and shellfish; vegetables; legumes, grains, and pasta; salads; sandwiches; appetizers; breakfast foods; beverages; cured foods; cold foods; yeast products and breads; and desserts. This edition has been updated, is in full-color, contains vegetarian recipes and diets, uses the new food pyramid, and has chapters on presenting and garnishing food and modern food service. Gisslen is the author of many other culinary books, including The Essentials of Professional Cooking and Professional Baking, and is a graduate of the Culinary Institute of America. Annotation ©2006 Book News, Inc. , Portland, OR (booknews. com)
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