Gisslen Professional Cooking 6th Edition w/CD-ROM + Professional Cooking 6th Edition Study Guide - SET
Author: Wayne Gisslen
Publisher: Wiley
Published: 2006-05-23
Total Pages: 0
ISBN-13: 9780470047132
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Author: Wayne Gisslen
Publisher: Wiley
Published: 2006-05-23
Total Pages: 0
ISBN-13: 9780470047132
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher:
Published: 2006-09-01
Total Pages: 1984
ISBN-13: 9780470125021
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher:
Published: 2006-04-01
Total Pages:
ISBN-13: 9780470007143
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher: John Wiley & Sons
Published: 2018-02-13
Total Pages: 1107
ISBN-13: 1119399610
DOWNLOAD EBOOKThe Ninth Edition ofProfessional Cooking 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. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.
Author: Wayne Gisslen
Publisher: Wiley
Published: 2006-06-30
Total Pages: 0
ISBN-13: 9780471959465
DOWNLOAD EBOOKWayne 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 culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in one of the fastest growing and exciting fields today. Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service * Nearly 1,200 illustrations--including over 200 new photographs--highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail * Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes * Revised and expanded Nutrition chapter features the new USDA nutritional guidelines * Stunning new design--helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages * New culinarE-Companion recipe management software features user-friendly navigation and robust content
Author: Wayne Gisslen
Publisher: Wiley
Published: 2007-10-26
Total Pages:
ISBN-13: 9780470282410
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher:
Published: 2006-01-01
Total Pages: 1088
ISBN-13: 9780470429778
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher: Wiley
Published: 2003-09-26
Total Pages: 1744
ISBN-13: 9780471653561
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher: John Wiley & Sons
Published: 2010-04-05
Total Pages: 265
ISBN-13: 047019751X
DOWNLOAD EBOOKThe 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 is to reinforce learning, support your study efforts, and assist you in mastering the material.
Author: Wayne Gisslen
Publisher: John Wiley & Sons
Published: 2015-03-23
Total Pages: 594
ISBN-13: 1118998707
DOWNLOAD EBOOKEssentials 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 managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.