Table of Contents

Recipe Contents About Le Cordon Bleu Foreword Preface Acknowledgments Chapter 1. The Food Service Industry Chapter 2. Sanitation and Safety Chapter 3. Tools and Equipment Chapter 4. Basic Cooking Principles. Chapter 5. Menus, Recipes, and Cost Management. Chapter 6. Nutrition. Chapter 7. Mise en Place. Chapter 8. Stocks and Sauces. Chapter 9. Soups. Chapter 10. Understanding Meats and Game. Chapter 11. Cooking Meats and Game. Chapter 12. Understanding Poultry and Game Birds. Chapter 13. Cooking Poultry and Game Birds. Chapter 14. Understanding Fish and Shellfish. Chapter 15. Cooking Fish and Shellfish. Chapter 16. Understanding Vegetables. Chapter 17. Cooking Vegetables. Chapter 18. Potatoes. Chapter 19. Legumes, Grains, Pasta, and Other Starches. Chapter 20. Cooking For Vegetarian Diets. Chapter 21. Salads and Salad Dressings. Chapter 22. Sandwiches. Chapter 23. Hors d'Oeuvres. Chapter 24. Breakfast Preparation. Chapter 25. Dairy and Beverages. Chapter 26. Sausages and Cured Foods. Chapter 27. Pates, Terrines, and Other Cold Foods. Chapter 28. Food Presentation and Garnish. Chapter 29. Bakeshop Production: Basic Principles and Ingredients. Chapter 30. Yeast Products. Chapter 31. Quick Breads. Chapter 32. Cakes and Icings. Chapter 33. Cookies. Chapter 34. Pies and Pastries. Chapter 35. Creams, Custards, Puddings, Frozen Desserts, and Sauces. Appendix 1. Metric Conversion Factors. Appendix 2. Standard Can Sizes. Appendix 3. Approximate Weight-Volume Equivalent of Dry Foods. Appendix 4. Kitchen Math Exercises-Metric Versions. Appendix 5. Eggs and Safety. Bibliography. Glossary. U.S.-U.K. Cooking Vocabulary. French-English Cooking Vocabulary. Subject Index. Recipe Index

About the Author

J. Gerard Smith is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at the Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in Time, Newsweek, The New York Times Magazine, and more than 100 books.