Gisslen, Wayne, 1946-

Advanced professional cooking / Wayne Gisslen. - New York : Wiley, c1992. - xxi, 645 p. : ill. (some col.) ; 26 cm.

1. The Modern Kitchen.- 2. Introduction to Advanced Cooking.- 3. Sauces. - 4. Soups.- 5.Salads, Pastas, and Other First Courses.- 6. Fish and Other Seafood.- 7.Poultry and Feathered Game.- 8. Beef, Lamb, Pork, and Veal. - Miscellaneous Meats.- 9. Vegetables.- 10. Cold Foods.- 11. Appendices.- Bibliography. Glossary. Index.

0471836834 (hbk.) 9780471836834 (hbk.)


Food service.
Quantity cooking

641.57 / GIS