By Wayne Gisslen
Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped teach millions chefs—with transparent, in-depth guide at the serious cooking theories and strategies profitable cooks have to meet the calls for of the pro kitchen. Now, with 1,200 recipes and additional info than ever prior to, this superbly revised and up to date version is helping culinary scholars and aspiring cooks achieve the instruments and self assurance they should prevail as they construct their careers within the box this present day.
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Additional resources for Professional Cooking for Canadian Chefs
Qxp 12/20/05 12:12 PM web page XII Recipe Contents ❤ = middle clever recipes Blue kind exhibits recipes that have been built by way of Le sous-chef. V = vegetarian recipes bankruptcy 18 shares AND SAUCES ❤ uncomplicated White inventory a hundred and fifty five Vegetable inventory a hundred and fifty five ❤ easy Brown inventory 157 ❤ Fish Fumet 158 V Béchamel Sauce 171 gentle Béchamel 171 Heavy Béchamel 171 Small Sauces 171 Cream Sauce 171 Mornay Sauce 171 Mornay Sauce for Glazing or Gratinéeing Cheddar Cheese Sauce 171 Mustard Sauce 171 Soubise Sauce 171 Tomatoed Soubise Sauce 171 Nantua Sauce 171 ❤ Velouté Sauce (Veal, chook, or Fish) 172 White Wine Sauce 172 Suprême Sauce 172 Allemande Sauce 173 Small Sauces 173 Poulette 173 Aurora 173 Hungarian 173 Ivory or Albufera 173 Curry 173 Mushroom 173 Bercy 173 Herb 173 Normandy 173 Anchovy 173 Shrimp 173 Venetian 173 Horseradish 173 ❤ Brown Sauce or Espagnole 174 ❤ Fond Lié or Jus Lié 174 ❤ Demi-glace one hundred seventy five Small Sauces a hundred seventy five Bordelaise a hundred seventy five XII 171 Marchand de Vin (Wine service provider) one hundred seventy five Robert a hundred seventy five Charcutière a hundred seventy five Chasseur one hundred seventy five Diable (Deviled) a hundred seventy five Madeira a hundred seventy five Perigueux a hundred seventy five Poîvrade a hundred seventy five Port Wine a hundred seventy five Italian Sauce one hundred seventy five Mushroom a hundred seventy five Bercy a hundred seventy five Piquante a hundred seventy five Lyonnaise one hundred seventy five Bigarade a hundred seventy five ❤ Tomato Sauce I 176 Tomato Sauce II (Vegetarian) 176 Tomato Sauce III 176 Small Sauces 176 Portugaise (Portuguese) 176 Spanish 176 Creole 176 V clean Tomato Coulis with Garlic 177 V Maître d’Hotel Butter 179 Anchovy Butter 179 Garlic Butter 179 Escargot (Snail) Butter 179 Shrimp Butter 179 Mustard Butter 179 Herb Butter 179 Scallion or Shallot Butter 179 Curry Butter 179 V Beurre Blanc a hundred and eighty Herbed Butter Sauce one hundred eighty Beurre Rouge (Red Butter Sauce) a hundred and eighty purple Wine Butter Sauce for Fish one hundred eighty V Hollandaise Sauce I 182 V Hollandaise Sauce II 182 V Small Sauces 183 Maltaise 183 Mousseline 183 V Béarnaise Sauce 183 Small Sauces 183 Foyot 183 Choron 183 ❤ V Mushroom Jus 188 663778_sig1. qxp 12/20/05 12:12 PM web page XIII Recipe Contents ❤ Bell Pepper Coulis 189 Bell Pepper and Tomato Coulis 189 ❤ V candy Corn and Chile Purée 189 V White Bean Purée 189 Chipotle Cream Sauce a hundred ninety Herb Cream Sauce one hundred ninety ❤ V Salsa Verde Cocida one hundred ninety Salsa Roja a hundred ninety Tomato Broth for Chiles Rellenos one hundred ninety ❤ V Salsa Cruda 191 ❤ Ancho Sauce 191 V Chimichurri Sauce 191 V Vegetable Caper appreciate 192 ❤ V Tomato Raisin Chutney 192 ❤ V Pineapple Chutney 193 ❤ V Cucumber Raita 193 ❤ Nuoc Cham (Vietnamese Dipping Sauce) 193 Thai purple Curry Sauce 194 Thai eco-friendly Curry Sauce 194 V pink Curry Paste 194 V eco-friendly Curry Paste 195 V Indonesian Peanut Sauce 195 ❤ Dashi 195 Vegetarian Dashi 195 ❤ V Yakitori Sauce 196 ❤ Ponzu Sauce 196 V Sesame Miso Sauce 196 White Wine Cream Sauce for Fish 197 Yogurt bitter Cream Sauce 197 V Sauce Vierge 197 Port Wine Sauce 198 ❤ V Applesauce 198 ❤ V barbeque Sauce 198 ❤ Chili fish fry Sauce 199 V Soy barbeque Sauce 199 ❤ V Fruit Salsa 199 V Shallot Oil two hundred Ginger Oil, Horseradish Oil, or Garlic Oil two hundred Lemon or Orange Oil two hundred Rosemary Oil, Sage Oil, Thyme Oil, or Oregano Oil 2 hundred Cinnamon Oil, Cumin Oil, Curry Oil, Ginger Oil, or Paprika Oil two hundred Basil Oil, Parsley Oil, Chervil Oil, or Cilantro Oil 2 hundred Tartar Sauce 2 hundred Rémoulade Sauce two hundred V Aioli I 201 V Horseradish Sauce (Sauce Raifort) 201 ❤ Cocktail Sauce 201 ❤ V Mignonette Sauce 202 ❤ V Lime and Ginger Chutney 202 ❤ V Fig Compote 202 bankruptcy 19 SOUPS ❤ red meat Broth 210 ❤ Consommé 212 Double Consommé 213 fowl Consommé 213 chilly Jellied Consommé 213 XIII Consommé Madrilène 213 Essence of Celery Consommé 213 Consommé au Porto 213 Consommé au Sherry 213 Garnished Consommés 213 Consommé Brunoise 213 Consommé Julienne 213 Consommé Printanière 213 Consommé Paysanne 213 Consommé with Pearl Tapioca 213 Consommé Vermicelli 213 ❤ chook and Celery Consommé 214 transparent Vegetable Soup 215 Vegetable Rice Soup 215 bird Vegetable Rice Soup 215 Vegetable red meat Soup 215 Vegetable pork Barley Soup 215 Piquant Vegetable Soup with Chickpeas 216 Piquant Vegetable Soup with Roasted Garlic 216 ❤ Mushroom Barley Soup 216 ❤ poultry Noodle Soup 217 pork Noodle Soup 217 poultry or pork Noodle Soup with greens 217 ❤ Brunswick Soup 217 bird Tomato Bouillon with Pesto 218 fowl Tomato Bouillon with Rice 218 chilly poultry Tomato Bouillon 218 Oxtail Soup 219 Asian-Style Shrimp Soup with Egg plants 220 Cream of Celery Soup (Cream Soup procedure 1) 223 Cream of Asparagus 223 Cream of Broccoli 223 Cream of Carrot 223 Cream of Cauliflower 223 Cream of Corn 223 Cream of Cucumber 223 Cream of Mushroom 223 Cream of Pea 223 Cream of Spinach 223 Cream of Watercress 223 Cream of chook 223 chilly Cream Soups 223 Cream of Mushroom Soup (Cream Soup procedure 2) 224 Cream of Asparagus 224 Cream of Broccoli 224 Cream of Carrot 224 Cream of Cauliflower 224 Cream of Celery 224 Cream of Corn 224 Cream of Cucumber 224 Cream of eco-friendly Pea 224 Cream of Spinach 224 Cream of Watercress 224 Cream of poultry 224 Cream of Broccoli Soup (Cream Soup approach three) 225 Cream of Tomato Soup 226 Wild Rice and Mushroom Soup 227 Wisconsin Cheddar and Broccoli Soup 228 Purée of eco-friendly Pea Soup with Mint Cream 229 Purée of Carrot Soup (Potage Crècy) 230 663778_sig1.