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Overview
The Food Service Industry. Sanitation and Safety. Tools and Equipment. Basic Cooking Principles. The Recipe: Its Structure and Its Use. The Menu. Mise en Place. Stocks and Sauces. Soups. Understanding Meats. Cooking Meats. Understanding Poultry. Cooking Poultry. Understanding Fish and Shellfish. Cooking Fish and Shellfish. Understanding Vegetables. Cooking Vegetables. Potatoes and Other Starches. Salads and Salad Dressings. Sandwiches and Hors d2Oeuvres. Breakfast Preparation, Dairy Products, and Coffee and Tea. Food Presentation and Garnish. Recipes from International Cuisines. Bakeshop Production: Basic Principles and Ingredients. Yeast Products. Quick Breads. Cakes and Icings. Cookies. Pies and Pastries. Creams, Custards, Puddings, Frozen Desserts, and Sauces. Appendices. Bibliography. Glossary. U.S.-U.K. Cooking Vocabulary. French-English Cooking Vocabulary. Indexes.
| ISBN-13 | 9780471382782 |
|---|---|
| ISBN-10 | 0471382787 |
| Weight | 5.90 Pounds |
| Dimensions | 8.74 x 1.72 x 11.14 In |
| List Price | $75.00 |
| Edition | 4th Edition |
| Format | Hardcover |
|---|---|
| Language | English |
| Pages | 896 pages |
| Publisher | Wiley |
| Published On | 1999-10-13 |
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