Wayne Gisslenas Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefsawith 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.The term stewing means cooking small pieces of meat by simmering or braising ( a composite method that includes ... For fresh meats, use enough liquid to cover the meat completely, but dona#39;t use too much, as flavors will be diluted. ... Prepare the cooking liquid: ac For fresh meats, start with boiling liquid, usually seasoned.
|Title||:||Professional Cooking for Canadian Chefs|
|Author||:||Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu|
|Publisher||:||John Wiley & Sons - 2006|