Advanced Professional Cooking,9780471836834

Advanced Professional Cooking

by
Edition: 1st
ISBN13: 9780471836834
ISBN10: 0471836834
Format: Hardcover
Pub. Date: 1992-08-04
Publisher(s): Wiley
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Summary

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.

Author Biography

Wayne Gisslen is the bestselling author of many cook books including Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley.

Table of Contents

The Modern Kitchen
1(10)
The development of modern cookery
3(4)
The origins of modern restaurants
3(1)
Escoffier and his cuisine
4(1)
From Escoffier to the present
5(1)
Modern trends and influences
6(1)
Modern priorities
7(4)
Simplicity
7(1)
Quality of ingredients
8(1)
Nutrition and health
8(3)
Introduction to Advanced Cooking
11(10)
Good cooking and good taste
13(2)
Importance of details
13(1)
Approaching advanced cooking
14(1)
Using the recipes
15(6)
Ingredient list and yields
17(1)
Mise en place
17(1)
Cooking
17(1)
Presentation
18(1)
Variations
19(2)
Sauces
21(64)
Basic techniques
23(14)
Review: stocks
23(1)
Starch thickeners
24(2)
Starchless sauces
26(1)
Deglazing
27(1)
Reduction
28(1)
Butter, cream, and egg yolks
29(4)
Vegetable purees
33(1)
Vegetable juices
34(1)
Modern sauces: a general procedure
35(1)
Flavored oils
36(1)
Recipes
37(48)
Starch-thickened sauces and other classical sauces
38(11)
Puree sauces
49(6)
Vegetable juice sauces
55(1)
Reduction sauces
56(4)
Sauces with cream
60(7)
Warm butter sauces
67(3)
Cold sauces
70(15)
Soups
85(40)
Classical soups
87(7)
Clear soups: consommes
87(3)
Clear soups: vegetable soups and home-style soups
90(1)
Thick soups: cream soups
91(2)
Thick soups: puree soups
93(1)
Modern soups
94(31)
Unthickened soups
95(1)
Thickened soups
96(1)
Uncooked cold soups
97(1)
Hearty and substantial soups
98(27)
Salads, Pastas, and Other First Courses
125(64)
Types of first courses
127(3)
First-course ideas from other chapters
127(2)
Planning first courses
129(1)
Salads
130(17)
Presentation
130(1)
Salad greens
130(1)
Warm salads
131(16)
Pasta dishes
147(22)
Fresh versus dried
147(1)
Making fresh pasta variations
148(1)
Filled pastas
148(4)
Pasta substitutes
152(1)
The recipes
152(17)
Other first courses
169(20)
Caviar
169(1)
Gravlax and other cured fish
170(1)
Smoked salmon
171(1)
Salmon and tuna tartare
171(18)
Fish and Other Seafood
189(76)
Basic preparation and cooking techniques
191(19)
Cooking in liquid or steam
193(7)
Sauteing and frying
200(4)
Baking, broiling, and grilling
204(4)
Mixed methods
208(2)
Recipes and special techniques
210(55)
Fin fish dishes
210(6)
Shellfish dishes
216(1)
Miscellaneous items
216(49)
Poultry and Feathered Game
265(72)
Primary cooking methods
267(12)
Roasting
268(2)
Broiling and grilling
270(1)
Sauteing and frying
271(2)
Poaching, simmering, and steaming
273(2)
Braising
275(4)
Handling and preparing various poultry
279(58)
Handling lean poultry: chicken and turkey
279(8)
Handling fat poultry: duck and goose
287(4)
Handling other domestic birds and game birds
291(46)
Beef, Lamb, Pork, and Veal
337(70)
Toughness and moist-heat cooking methods
339(1)
Juiciness
340(1)
Cooking large cuts
341(7)
Classical braising
341(3)
Roasting
344(2)
Simmering
346(2)
Cooking small cuts
348(2)
Instant stews
348(1)
Steaming meats
349(1)
Preparation techniques
350(57)
Larding
350(1)
Barding
351(1)
Marinating
352(2)
Trimming and cutting beef tenderloin
354(3)
Boning and handling loins of lamb, veal, and pork
357(1)
Small cuts coated or wrapped
357(50)
Miscellaneous Meats
407(72)
Variety meats or offal
409(20)
Organ meats
410(4)
Other variety meats
414(15)
Fresh sausages
429(25)
Categories of sausages
429(1)
Basic sausages and variations
430(5)
Other kinds of fresh sausage
435(1)
Cooking sausages
436(18)
Game dishes
454(25)
Venison
454(1)
Boar
455(1)
Rabbit
456(3)
Hare
459(20)
Vegetables
479(76)
Vegetables as garnish
481(1)
Unusual and uncommon vegetables
482(8)
Cabbage family
482(1)
Peppers
483(1)
Mushrooms
484(2)
Roots and tubers
486(2)
Other fresh vegetables
488(2)
Legumes
490(1)
Various fresh vegetable preparations
490(12)
Doneness
491(1)
Grilled and roasted vegetables
491(1)
Vegetable mixtures
492(1)
Sauteed, sweat, and braised vegetables
493(1)
Gratins
494(1)
Purees
495(2)
Timbales
497(1)
Compotes, confits, chutneys, relishes, and other condiments
498(1)
Special fried vegetable preparations
499(1)
Special potato preparations
499(3)
Special grain preparations: risotto, polenta, couscous, and bulgur
502(4)
Risotto
502(1)
Polenta
503(1)
Couscous
504(1)
Bulgur
505(1)
Recipes for vegetable and starch dishes
506(49)
Cold Foods
555(52)
The handling and service of cold dishes
557(2)
Sanitation and storage
557(1)
Presentation
558(1)
Aspic and chaud-froid
559(6)
Preparing aspic jelly
559(1)
Chaud-froid
560(2)
Using aspic jelly and chaud-froid sauce
562(3)
Special forcemeat dishes
565(16)
Basic forcemeats
565(4)
Terrines and pates
569(9)
Galantines
578(3)
Other terrines and molded dishes
581(17)
Terrines based on mousselines
581(1)
Terrines based on egg mixtures
582(1)
Terrines based on mousses
582(1)
Terrines based on aspics
583(1)
Vegetable terrines
583(1)
Lining terrine molds
584(14)
Foie gras, liver terrines, and rillettes
598(9)
Foie gras terrines
598(1)
Liver terrines
599(1)
Rillettes
599(8)
Appendix 1 Basic Recipes 607(14)
Appendix 2 Measurement 621(4)
Bibliography 625(2)
Glossary 627(6)
Index 633

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