Advanced Professional Cooking

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Advanced Professional Cooking

Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods.

Statement of Responsibility

Author(s)

Gisslen, Wayne - Personal Name

Edition

1st

Call Number

641.5 Gis a

ISBN/ISSN

9780471836834

Subject(s)

Food Service
Quantity Cookery

Classification

641.5

Series Title

GMD

Text

Language

English

Publisher

Wiley

Publishing Year

1992

Publishing Place

Canada

Collation

645p

Specific Detail Info

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