The new professional chef

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Van Nostrand Reinhold, 1996 - Cooking - 1190 pages
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The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.

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Anyone who is serious about learning to cook well needs this text book in thier library. It is a "how to" treasure trove of information. Read full review

Contents

Recipe Contents ix Parti
1
Foreword by F Metz xix Part II
9
Food and Kitchen Safety
31
Chapter 6
41
Chapter 23
98
Mise en Place
183
Chapter 20
193
Chapter 8
260
Cassoulet
758
Pork
764
Sateh of Beef with Spicy Peanut Sauce
770
Spicy Hunan Lamb
776
Aromatic Chicken
778
Roast Chicken with Lemongrass
784
Vegetable Side Dishes
791
Green Beans with Walnuts
797

Sauces
275
Chapter 13
296
DryHeat Cooking Methods
301
Ch ap ter 10
329
International Entrees 733
417
Mise en Place and Stock Recipes
419
Barbecue Spice Mix
425
CuminLime Marinade Adobo
431
Brown Veal Stock Jus de Veau
437
Fish Stocks
443
Chapter 14
449
Fish Consomme
455
Vegetable Soups
461
Puree Soups
476
Potage Puree Crecy
482
Chilled Apple Soup
488
Fish Chowder
494
Seafood Gumbo
500
CockALeekie Soup
504
Mansahari Mirchi Soup Mulligatawny
510
Waterzooi de Poulet Chicken Soup
516
DemiGlace
522
Piquant Sauce
528
Supreme Sauce
534
Warm Butter Sauces
540
Tarragon Beurre Blanc
546
Barbecue Sauces
552
Ch ap ter 16
555
Roast Top Round of Beef au Jus
558
Beef Tenderloin with Garlic Glaze
564
Poached Tenderloin with Green
575
Veal Cordon Bleu
581
Veal Blanquette
587
Lamb Chops with Arizona Chili Butter
593
Sauteed and PanFried
598
Baked Stuffed Pork Chops
604
North CarolinaStyle Barbecued Pork
610
Variety Meats
616
Chicken Provencal
622
Roasted
629
Breast of Chicken with Oyster Stuffing
635
Chicken Legs HunterStyle
641
Game Bird
647
Roast Turkey Supreme with Pan Gravy
653
353
657
DeepFried
665
Broiled Lemon Sole on a Bed of Leeks
671
ScallionStudded Swordfish with a
677
Noisettes of Salmon with CucumberDill
683
Seafood Newburg
686
Mussels MarinerStyle Moules a
692
Paupiettes of Sole Veronique
698
Patipiettes of Trout with Saffron Filling
704
Chap ter 19
709
Artichoke Souffle
710
Vegetable Burger
716
Vegetable Stews
728
Beef Tenderloin with Spicy Tomato Sauce
734
Scalloppine of Veal with Stuffing
740
Lamb
746
Fish
752
Corn Fritters
803
Macedoine of Vegetables
811
Chap ter 22
817
Potatoes Hashed in Cream
823
Macaire Potatoes
829
Saffron Risotto with Shrimp
835
Black Beans with Peppers and Chorizo
841
Basic Boiled Pasta
847
Spinach and Cheese Spaetzle
853
Breakfast Recipes
857
Baked Eggs and Quiche
863
Granola
869
PanFried Ham Steak with RedEye Gravy
875
Chapter 24
881
Cobb Salad
887
Celeriac and Tart Apple Salad
893
Crab or Lobster Salad
899
Warm BlackEyed Pea Salad
905
Mayonnaise and Creamy Dressings
911
Chapter 25
917
Croque Monsieur
923
Grilled Vegetable Pizza
929
Philly Hoagie Italian Combo
930
Fresh Tomato Salsa
936
Ceviche of Artichoke Hearts
942
PaperWrapped Chicken
948
Strudels Fritters and Crepes
954
Asian
960
Fish and Seafood
966
Scallop Timbale Sampler with Saffron
972
Mussels and Clams with Saffron
978
Marinated Mackerel in White Wine
984
Stuffed Grape Leaves
990
Pate Spice
997
ItalianStyle Sausage
1003
Salmon Pate en Croute
1009
Potato Trout and Leek Terrine
1015
Cold Beef Daube
1021
Corn Muffins
1027
YeastRaised Breads
1033
Sourdough Starter
1034
Sweet Dough
1040
Rice Pudding with Fresh Raspberries
1046
Creams and Custards
1052
Crepes Normandy
1058
Green Tea Granita
1064
Dessert Sauces
1070
Chocolate Fudge Sauce
1076
Cakes and Pastries
1079
Short Dough for Crust
1082
Chocolate Chip
1088
Florentines
1094
Cherry Pie
1100
Frostings and Buttercreams
1106
Fudge Cake
1112
CIA Christmas Fruitcake
1118
Hazelnut Torte Cake Layers
1124
Appendix 2
1133
Index
1171
Copyright

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