Synopsis
Book by Gisslen Wayne Le Cordon Bleu NRA Educational Found
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Quatrième de couverture
Praise for Wayne Gisslen?s books on Professional Baking:
"An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues and mocha roll; even some unbaked desserts are tucked in at the end in this textbook for sweet tooths." The Wall Street Journal
on Professional Cooking:
"This book has a place in the library for all who want to understand and build their basic cooking skills." The American Institute of Wine and Food
Wayne Gisslen?s Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,100 recipes and more information than ever before, the Fifth Edition of this classic resource offers complete, step–by–step instruction in the cooking theory and techniques necessary to succeed at the professional level. Special features include:
- Nearly 100 new recipes?along with more than 100 recipes from the master chefs of Le Cordon Bleu
- Expanded information?two new chapters covering cured food as well as pâtés and other cold foods, plus new material on game (birds and animals), and more
- Superb photography and design?1,000 color photographs of ingredients, techniques, and plated dishes, plus a fresh color–coded format
Biographie de l'auteur
Wayne Gisslen is the author of the bestselling series of culinary books that includes Advanced Professional Cooking, Professional Baking, and The Chef?s Art: Secrets of Four–Star Cooking at Home, all published by Wiley. A graduate of The Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.
About the Photographer
J. Gerard Smith is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in Time, Newsweek, The New York Times Sunday Magazine, and more than 100 books.
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