{"product_id":"essentials-of-professional-cooking-isbn-9780471202028","title":"Essentials of Professional Cooking","description":"Tens of thousands of aspiring and professional chefs have looked to Wayne Gisslen’s \u003ci\u003eProfessional Cooking\u003c\/i\u003e to acquire the essential knowledge they need to succeed in the business. Specially designed to meet the on-the-job demands of foodservice managers, \u003ci\u003eEssentials of Professional Cooking\u003c\/i\u003e distills core information from this outstanding resource to offer a new streamlined approach to cooking basics–from tools and equipment, sanitation and safety, and cooking principles to recipes, menus, and more. Illustrating general cooking theory with specific applications in the kitchen, this new book details how basic techniques, such as roasting, sautéing, braising, or grilling, are applied to a variety of ingredients. \u003ci\u003eEssentials\u003c\/i\u003e uses recipes to reinforce technique and features every sort of dish, occasion, and meal category a foodservice manager needs to know, covering breakfast preparation, hors d’oeuvres, soups, sandwiches, sauces, salads, meat, poultry, and fish and shellfish.  \u003cp\u003eDesigned for everyday reference, the book includes hundreds of full-color photos that illustrate basic manual techniques and highlighted boxes that provide at-a-glance information. The accompanying CD-ROM, with its popular ChefTecTutor® software, allows users to edit, modify, and print recipes (including hundreds of additional recipes from the original \u003ci\u003eProfessional Cooking\u003c\/i\u003e); adjust portion size; conduct recipe searches by ingredient, meal, and cuisine type; and calculate nutritional analysis and recipe cost.\u003c\/p\u003e \u003cp\u003ePresenting foodservice managers with all the know-how of the original volume in a highly practical format, \u003ci\u003eEssentials of Professional Cooking\u003c\/i\u003e is the ideal resource for keeping the kitchen, service, costs, and the daily life of a restaurant in good working order.\u003c\/p\u003e Preface.\u003cbr\u003e \u003cbr\u003e Acknowledgments.\u003cbr\u003e \u003cbr\u003e The Food Service Industry.\u003cbr\u003e \u003cbr\u003e Sanitation and Safety.\u003cbr\u003e \u003cbr\u003e Tools and Equipment.\u003cbr\u003e \u003cbr\u003e Basic Cooking Principles.\u003cbr\u003e \u003cbr\u003e The Recipe: It's Structure and Its Use.\u003cbr\u003e \u003cbr\u003e The Menu.\u003cbr\u003e \u003cbr\u003e Mise en Place.\u003cbr\u003e \u003cbr\u003e Stocks and Sauces.\u003cbr\u003e \u003cbr\u003e Soups.\u003cbr\u003e \u003cbr\u003e Understanding Meats and Game.\u003cbr\u003e \u003cbr\u003e Cooking Meats and Game.\u003cbr\u003e \u003cbr\u003e Understanding Poultry and Game Birds.\u003cbr\u003e \u003cbr\u003e Cooking Poultry and Game Birds.\u003cbr\u003e \u003cbr\u003e Understanding Fish and Shellfish.\u003cbr\u003e \u003cbr\u003e Cooking Fish and Shellfish.\u003cbr\u003e \u003cbr\u003e Understanding Vegetables.\u003cbr\u003e \u003cbr\u003e Cooking Vegetables.\u003cbr\u003e \u003cbr\u003e Potatoes and Other Starches.\u003cbr\u003e \u003cbr\u003e Salads and Salad Dressings.\u003cbr\u003e \u003cbr\u003e Sandwiches and Hors d'Oeuvres.\u003cbr\u003e \u003cbr\u003e Breakfast Preparation, Dairy Products, and Coffee and Tea.\u003cbr\u003e \u003cbr\u003e Food Presentation and Garnish.\u003cbr\u003e \u003cbr\u003e Bakeshop Production: Basic Principles and Ingredients.\u003cbr\u003e \u003cbr\u003e Yeast Products.\u003cbr\u003e \u003cbr\u003e Appendix 1. Metric Conversion Factors.\u003cbr\u003e \u003cbr\u003e Appendix 2. Standard Can Sizes.\u003cbr\u003e \u003cbr\u003e Appendix 3. Approximate Weight-Volume Equivalents of Dry Foods.\u003cbr\u003e \u003cbr\u003e Appendix 4. Kitchen Math Exercises--Metric Versions.\u003cbr\u003e \u003cbr\u003e Appendix 5. Eggs and Safety.\u003cbr\u003e \u003cbr\u003e Bibliography.\u003cbr\u003e \u003cbr\u003e Glossary.\u003cbr\u003e \u003cbr\u003e Index. “…an invaluable tool for restaurant managers…” (\u003ci\u003eRestaurant\u003c\/i\u003e, 5th October 2005) \u003cb\u003eWAYNE GISSLEN\u003c\/b\u003e is the bestselling author of \u003ci\u003eProfessional Cooking\u003c\/i\u003e, \u003ci\u003eAdvanced Professional Cooking\u003c\/i\u003e, \u003ci\u003eProfessional Baking\u003c\/i\u003e, and \u003ci\u003eThe Chef’s Art\u003c\/i\u003e, all from Wiley. Everything foodservice professionals need to know about the kitchen to run their businesses effectively\u003cbr\u003e \u003cbr\u003e Tens of thousands of aspiring and professional chefs have looked to Wayne Gisslen's Professional Cooking to acquire the essential knowledge they need to succeed in the business. Specially designed to meet the on-the-job demands of foodservice managers, Essentials of Professional Cooking distills core information from this outstanding resource to offer a new streamlined approach to cooking basics-from tools and equipment, sanitation and safety, and cooking principles to recipes, menus, and more. Illustrating general cooking theory with specific applications in the kitchen, this new book details how basic techniques, such as roasting, sautéing, braising, or grilling, are applied to a variety of ingredients. Essentials uses recipes to reinforce technique and features every sort of dish, occasion, and meal category a foodservice manager needs to know, covering breakfast preparation, hors d'oeuvres, soups, sandwiches, sauces, salads, meat, poultry, and fish and shellfish.\u003cbr\u003e \u003cbr\u003e Designed for everyday reference, the book includes hundreds of full-color photos that illustrate basic manual techniques and highlighted boxes that provide at-a-glance information. The accompanying CD-ROM, with its popular ChefTecTutor(r) software, allows users to edit, modify, and print recipes (including hundreds of additional recipes from the original Professional Cooking); adjust portion size; conduct recipe searches by ingredient, meal, and cuisine type; and calculate nutritional analysis and recipe cost.\u003cbr\u003e \u003cbr\u003e Presenting foodservice managers with all the know-how of the original volume in a highly practical format, Essentials of Professional Cooking is the ideal resource for keeping the kitchen, service, costs, and the daily life of a restaurant in good working order.","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989163032805,"sku":"NP9780471202028","price":111.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780471202028.jpg?v=1761783048","url":"https:\/\/k12savings.com\/es\/products\/essentials-of-professional-cooking-isbn-9780471202028","provider":"K12savings","version":"1.0","type":"link"}