Professional Cooking for Canadian Chefs

Front Cover
John Wiley & Sons, 2006 - Cooking - 1088 pages
Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.
 

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Contents

CHAPTER
3
CHAPTER
12
Safety
35
MENUS RECIPES
87
The Written Recipe
95
Converting Recipes
103
Controlling Food Costs
112
NUTRITION
117
Lentils in Cream
613
Grains
617
Boiled and Steamed Rice
622
Basic Fried Rice
628
Farrotto with Pecorino Cheese
634
Pasta Noodles and Dumplings
635
Fresh Egg Pasta
640
Rigatoni or Penne with Sausage and Clams
646

Cooking Healthful Meals
125
STOCKS AND SAUCES
149
Basic White Stock
155
Béchamel Sauce
171
Bell Pepper Coulis
189
Green Curry Paste
195
CHAPTER 1
200
Aioli I
201
Understanding Soups
206
Beef Broth
210
Thick Soups
221
Purée of Split Pea Soup
231
Shrimp Bisque
237
Specialty Soups and National Soups
241
Borscht
243
Summer Vegetable and Smoked Tomato Soup
249
Chilled Melon and Mint Soup
255
CHAPTER 11
287
Roast Loin of Pork with Sage and Apples
293
Barbecued Spareribs
299
Roast Loin of Rabbit with Risotto
305
Grilled Chopped Lamb Steaks with Rosemary
311
Veal Scaloppine alla Marsala
316
Medallions of Venison Poîvrade with Cassis
322
Pearl Balls
328
Beef Pot Roast
334
CHAPTER 12
340
AND GAME BIRDS
351
Handling and Storage
358
AND GAME BIRDS
365
Roast Duckling with Caramelized Apples
372
Broiling and Grilling
376
Broiled Poussin or Cornish Hens with Mustard Crust
378
Grilled Chicken with Garlic and Ginger
380
Sautéing PanFrying and DeepFrying
383
DeepFried Chicken
386
Sautéed Chicken Breasts with Lemon Grass
392
Vietnamese StirFried Chicken with Chile
398
Simmering and Poaching
399
Stuffed Chicken Breasts Doria
404
Braising
410
Dressings and Stuffings
423
Shellfish
441
CHAPTER 15
457
Roasted Monkfish Wrapped in Prosciutto
463
Broiling and Grilling
464
Broiled Shrimp Scampi Style
469
Sautéing and PanFrying
470
Salmon with an Almond Crust
474
DeepFrying
479
Cod Cakes
480
Sole Vin Blanc Poached Fillets of Sole
486
Steaming and Mixed Cooking Techniques
492
Lobster à lAmericaine
493
Seafood Served Raw
498
Tartar of Sea Bass and Salmon
499
CHAPTER 17
543
Cauliflower au Gratin
549
Spinaci alla Romana
555
Sauerkraut
561
Carrots with Orange and Cumin
563
Southwestern Corn and Pinto Bean Gratin
569
Onion Rings
576
CHAPTER 18
581
Boiled Potatoes Pommes Natures
586
Baked Potatoes
592
CHAPTER 19
607
SALADS AND SALAD
610
Potato Gnocchi with Tomato Sauce
652
COOKING
655
COOKING FOR VEGETARIAN DIETS
660
DRESSINGS
673
SALADS AND SALAD DRESSINGS
676
Mixed Green Salad
688
Mushrooms à la Grecque
694
Lentil Salad
700
Waldorf Salad
706
Chefs Salad
708
Salad of Belgian Endive Scallops and Walnuts
714
Salad Dressings
720
Basic Vinaigrette
723
Caesar Dressing
729
Breads
736
SANDWICHES
742
HORS DOEUVRES
754
HORS DOEUVRES
761
Stuffed Mushrooms with Cheese
767
Cucumber Roundels with Smoked Trout Pâté
773
Brandade de Morue France
779
Eggs
786
BREAKFAST PREPARATION
791
Summer Squash Spinach and Leek Frittata
797
Breakfast Breads Cereals and Meats
800
Cinnamon Raisin French Toast
803
DAIRY AND BEVERAGES
806
DAIRY AND BEVERAGES
810
Welsh Rabbit
817
Coffee and Tea
819
CURED FOODS
825
SAUSAGES AND CURED FOODS
828
Sausages
831
Quatre épices I
839
PÂTÉS TERRINES
847
Special Forcemeat Dishes
854
Basic Pork Forcemeat
856
Chicken Galantine
862
Terrines Based on Mousselines
863
Lentil and Leek Terrine with Smoked Turkey
868
Foie Gras Liver Terrines and Rillettes
871
Chicken Liver Terrine
874
FOOD PRESENTATION
877
Cold Food Presentation and Buffet Service
884
Ingredients
897
Understanding Yeast Products
910
Dough Formulas and Techniques
916
Brioche
919
QUICK BREADS
930
QUICK BREADS
931
Corn Bread Muffins or Sticks
937
Understanding CakeMaking 940 Basic Mixing Methods
940
Cake Formulas
948
Simple Buttercream
954
COOKIES
963
Chocolate Chip Cookies
969
Almond Biscotti
975
Graham Cracker Crust
981
Blueberry Pie Filling Frozen Fruit
987
Puff Pastry
993
Meringue
1000
PUDDINGS FROZEN
1005
Crème Anglaise Vanilla Custard Sauce
1008
Bavarians Chiffons Mousses and Soufflés
1013
Frozen Desserts
1021
APPROXIMATE WEIGHTVOLUME
1027
Copyright

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About the author (2006)

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 Insitute of America, he has written and worked extensivelly in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

Visit the book's companion Web site at wiley.com/canada/gisslen

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