Advanced professional cooking

Takes students as well as lovers of food preparation beyond thebasics to more complex recipes, subtler preparation and platingtechniques. It includes both color and black and white photographsto illustrate concepts. Following two introductory chapters whichdetail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on tocover sauces; soups; first courses; fish and other seafood; poultryand feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given intwo quantities--4 and 16 portion