90折
Advanced Professional Cooking
商品資訊
ISBN13：9780471836834
出版社：John Wiley & Sons Inc
作者：Wayne Gisslen
出版日：1992/07/24
裝訂：平裝
規格：26.0cm*21.6cm*3.2cm (高/寬/厚)
定價
：NT$ 13369 元優惠價
：
90 折 12032 元
絕版無法訂購
商品簡介
作者簡介
目次
商品簡介
Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. 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. Recipes are given in two quantities--4 and 16 portions.
作者簡介
Wayne Gisslen is the bestselling author of many cook books including Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley.
目次
Chapter 1. The Modern Kitchen.
Chapter 2. Introduction to Advanced Cooking.
Chapter 3. Sauces.
Chapter 4. Soups.
Chapter 5. Salads, Pastas, and Other First Courses.
Chapter 6. Fish and Other Seafood.
Chapter 7. Poultry and Feathered Game.
Chapter 8. Beef, Lamb, Pork, and Veal.
Chapter 9. Miscellaneous Meats.
Chapter 10. Vegetables.
Chapter 11. Cold Foods.
Appendix 1: Basic Recipes.
Appendix 2: Measurement.
Bibliography.
Glossary.
Index.
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