Professional Cooking College Version

Written By Wayne Gisslen
Professional Cooking  College Version
  • Publsiher : John Wiley & Sons
  • Release : 19 January 2010
  • ISBN : 0470197528
  • Pages : 1120 pages
  • Rating : 4.5/5 from 3 reviews
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Read or download book entitled Professional Cooking College Version written by Wayne Gisslen which was release on 19 January 2010, this book published by John Wiley & Sons. Available in PDF, EPUB and Kindle Format. Book excerpt: This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.

Professional Cooking College Version

Professional Cooking  College Version
  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Release Date : 2010-01-19
  • Total pages : 1120
  • ISBN : 0470197528
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Summary : This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes ...

Professional Cooking for Canadian Chefs

Professional Cooking for Canadian Chefs
  • Author : Wayne Gisslen,Mary Ellen Griffin,Le Cordon Bleu
  • Publisher : John Wiley & Sons
  • Release Date : 2006
  • Total pages : 1088
  • ISBN : 0470197528
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Summary : Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with 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 ...

The Professional Chef

The Professional Chef
  • Author : The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Release Date : 2011-09-13
  • Total pages : 1232
  • ISBN : 0470197528
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Summary : "The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop ...

Study Guide to Accompany Professional Cooking

Study Guide to Accompany Professional Cooking
  • Author : Wayne Gisslen,Mary Ellen Griffin
  • Publisher : John Wiley & Sons
  • Release Date : 2010-04-05
  • Total pages : 264
  • ISBN : 0470197528
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Summary : The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose ...

Essentials of Professional Cooking

Essentials of Professional Cooking
  • Author : Wayne Gisslen
  • Publisher : Wiley
  • Release Date : 2015-03-23
  • Total pages : 592
  • ISBN : 0470197528
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Summary : Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service ...

Professional Cooking Study Guide

Professional Cooking   Study Guide
  • Author : Wayne Gisslen
  • Publisher : Wiley
  • Release Date : 1998-09-07
  • Total pages : 240
  • ISBN : 0470197528
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Summary : Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides....

Professional Cooking

Professional Cooking
  • Author : Wayne Gisslen
  • Publisher : Wiley
  • Release Date : 1989-05-04
  • Total pages : 848
  • ISBN : 0470197528
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Summary : Now in a revised and expanded Second Edition, this work remains the most thorough guide available to basic cooking skills. Included within its pages you'll find tips, techniques and trade secrets that will make cooking and entertainment at home easier, more efficient, more creative and more fun. Incorporating over 900 recipes--including 115 ...

Professional Cooking

Professional Cooking
  • Author : Gisslen
  • Publisher : John Wiley & Sons
  • Release Date : 2002-07-05
  • Total pages : 208
  • ISBN : 0470197528
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Summary : Preparing food professionally involves understanding both the hows and whys of cooking, from ingredients, equipment, and knife skills to cooking techniques and the proper execution of recipes. Wayne Gisslen's Professional Cooking has taught professional chefs these essential skills and procedures. Complete with a new interior design, the fifth edition brings ...

Professional Cooking for Canadian Chefs

Professional Cooking for Canadian Chefs
  • Author : Wayne Gisslen
  • Publisher : Wiley
  • Release Date : 2014-04-07
  • Total pages : 1072
  • ISBN : 0470197528
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Summary : Professional Cooking, Eighth Canadian Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, ...

Study Guide to accompany Professional Cooking

Study Guide to accompany Professional Cooking
  • Author : Wayne Gisslen
  • Publisher : Wiley
  • Release Date : 2014-05-19
  • Total pages : 224
  • ISBN : 0470197528
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Summary : This is the study guide to accompany Professional Cooking, 8e Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the ...

Professional Cooking Unbranded College Version with CD ROM

Professional Cooking  Unbranded   College Version with CD ROM
  • Author : Wayne Gisslen
  • Publisher : Wiley
  • Release Date : 2006-06-30
  • Total pages : 1056
  • ISBN : 0470197528
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Summary : Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs--with clear, in-depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated Sixth Edition helps ...

Practical Professional Cookery

Practical Professional Cookery
  • Author : Harry Louis Cracknell,R. J. Kaufmann
  • Publisher : Cengage Learning Emea
  • Release Date : 1999
  • Total pages : 928
  • ISBN : 0470197528
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Summary : Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised ...

The Professional Chef s Techniques of Healthy Cooking

The Professional Chef s Techniques of Healthy Cooking
  • Author : Mary Deirdre Donovan,Culinary Institute of America
  • Publisher : Van Nostrand Reinhold Company
  • Release Date : 1993
  • Total pages : 614
  • ISBN : 0470197528
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Summary : Includes color illustrations of USDA Food Guide Pyramid, Mediterranean Food Pyramid and Vegetarian Pyramid....

Professional Cooking Trade Version

Professional Cooking  Trade Version
  • Author : Wayne Gisslen
  • Publisher : Wiley
  • Release Date : 2006-03-03
  • Total pages : 1088
  • ISBN : 0470197528
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Summary : On Professional Cooking: "This book has a place in the library for all who want to understand and build their basic cooking skills." -The American Institute of Wine and Food On Professional Baking: "An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues ...

Professional Cooking Student Workbook

Professional Cooking  Student Workbook
  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons Incorporated
  • Release Date : 2002-06-27
  • Total pages : 184
  • ISBN : 0470197528
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Summary : A study guide to accompany the textbook provides exercises on such topics as food safety, tools and equipment, basic cooking principles and techniques, recipes, and menus....