Textbook
Advanced Professional Cooking, College EditionISBN: 978-0-471-83683-4
Hardcover
672 pages
August 1992, ©1992
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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.