Wayne Gisslen

With a foreword by André J. Cointreau, President, Le Cordon Bleu®

Le Cordon Bleu logo is a registered trademark of Le Cordon Bleu B.V

This book is printed on acid-free paper. (£)

Copyright © 2007 by John Wiley & Sons,Inc. All rights reserved

Published by John Wiley & Sons,Inc.,Hoboken, New Jersey Published simultaneously in Canada

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic,mechanical,photocopying,recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act,without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923,(978) 750-8400,fax (978) 750-4470,or on the web at www.copyright.com.Re-quests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc.,111 River Street, Hoboken, NJ 07030, (201) 748-6011,fax (201) 7486008, e-mail: [email protected].

Limit of Liability/Disclaimer ofWarranty:While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, incidental, consequential, or other damages.

For general information on our other products and services or for technical support,please contact our Customer Care Department within the United States at (800) 762-2974, outside the United States at (317) 572-3993 or fax (317) 572-4002.

Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. For more information about Wiley products, visit our web site at www.wiley.com.

Library of Congress Cataloging-in-Publication Data:

Gisslen, Wayne, 1946-

Professional cooking / by Wayne Gisslen ; photography by J. Gerard Smith ; with a foreword by Andre J. Cointreau. p. cm.

"Featuring recipes from Le Cordon Bleu." Includes bibliographical references and index.

ISBN-13 978-0-471-66376-8 (cloth trade version) - ISBN-13 978-0-471-66374-4 (cloth/cd college version)

ISBN-10 0-471-66376-X (cloth trade version) - ISBN-10 0-471-66374-3 (cloth/cd college version)

1. Quantity cookery. 2. Food service. II. Title.

TX820.G54 2006


Printed in the United States of America

book dedicated the many Chef Instructors preparing a new generation of culinary professionals.

Continue reading here: Contents

Was this article helpful?

0 0