Professional Cooking, College Version
This best selling book provides comprehensive coverage of culinary skills, from proper knife techniques to plate presentation. Written in an accessible format, this book contains recipes, techniques, and narrative appropriate for students, professionals, and home cooks alike
1 online resource (1090 pages)
9780470073520, 9780470073650, 0470073527, 0470073659
437171784
PROFESSIONAL COOKING Sixth Edition; Contents; Recipe Contents; About Le Cordon Bleu; Foreword; Preface; Acknowledgments; Reviewers; Chapter 1: The Food Service Industry; Chapter 2: Sanitation and Safety; Chapter 3: Tools and Equipment; Chapter 4: Basic Cooking Principles; 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 ShellfishChapter 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: Salads and Salad Dressings; Chapter 22: Sandwiches; Chapter 23: Hors d'Oeuvres; Chapter 24: Breakfast Preparation; Chapter 25: Dairy and Beverages; Chapter