Table of contents for Advanced professional cooking / Wayne Gisslen.


Bibliographic record and links to related information available from the Library of Congress catalog


Information from electronic data provided by the publisher. May be incomplete or contain other coding.


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The Modern Kitchen.
Introduction to Advanced Cooking.
Sauces.
Soups.
Salads, Pastas, and Other First Courses.
Fish and Other Seafood.
Poultry and Feathered Game.
Beef, Lamb, Pork, and Veal.
Miscellaneous Meats.
Vegetables.
Cold Foods.
Appendices.
Bibliography.
Glossary.
Index.


Library of Congress subject headings for this publication: Quantity cookery, Food service