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Books > Business & Economics > Industry & industrial studies > Service industries > Hospitality industry > Hotel & catering trades
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Advanced Professional Cooking, College Edition (Hardcover, College ed)
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Advanced Professional Cooking, College Edition (Hardcover, College ed)
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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.
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