Professional Cooking, Study Guide
Author: Wayne Gisslen
Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions.
* 1, 000 recipes, including 250 from Le Cordon Bleu.
* 250 new color photographs--1, 000 photographs in all--of plated dishes and step-by-step techniques.
* New chapters on sausages and cured foods; pates, terrines, and other cold foods.
* New professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.
What People Are Saying
Andre Cointreau
A reference for a lifetime.
Go to: Packaging Girlhood or Ever Wonder Why
Hand-Book of Practical Cookery, for Ladies and Professional Cooks
Author: Pierre Blot
This book first appeared in 1867, and was one of the first that could truly be called American. Blot was the founder of the New York Cooking Academy and his aim in this book was to "enable every housekeeper and professional cook, no matter how inexperienced they may be, to prepare any kind of food in the best and most wholesome way... We did not intend to make a book, such as that of Careme, which cannot be used at all except by cooks of very wealthy families and with which one cannot make a dinner costing less that twenty dollars a head."
Blot is quite broad-minded when it comes to what is suitable for the table and he has recipes for preparing skunk (he suggests using a ravigote or a tartar sauce), squirrel, opossum, raccoon, bear, buffalo, woodchuck, otter, pelican and fox, and using such American flora as lima beans, pumpkin, hominy, sorrel, nasturtiums, and okra. The recipes are laid out in the old way without the ingredients listed beforehand. Blot is an engaging writer and the book is entertaining and informative (and was one of the first to be concerned with nutrition). There are a few black & white illustrations showing kitchen utensils, presentation of whole pig, and pastry shapes.
Table of Contents:
| Cooking | 9 | |
| Directions, Explanations, Etc. | 16 | |
| Divers Receipts | 44 | |
| Potages or Soups | 61 | |
| Sauces | 97 | |
| Farces and Garnitures | 113 | |
| Fish | 125 | |
| Beef | 162 | |
| Mutton | 184 | |
| Veal | 202 | |
| Pork | 226 | |
| Poultry | 237 | |
| Game | 276 | |
| Vegetables | 305 | |
| Eggs, Macaroni, and Rice | 356 | |
| Sweet Dishes | 376 | |
| Pastry | 409 | |
| Bills of Fare | 459 | |
| Index | 465 |
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