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Author: Wayne Gisslen
Publisher: Wiley
Published: 2007-10-26
Total Pages:
ISBN-13: 9780470282410
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher:
Published: 2006-09-01
Total Pages: 1984
ISBN-13: 9780470125021
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: Wiley
Published: 2006-05-23
Total Pages: 0
ISBN-13: 9780470047132
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher:
Published: 2014-07-21
Total Pages: 216
ISBN-13: 9781118636558
DOWNLOAD EBOOKProfessional 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, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.
Author: Wayne Gisslen
Publisher: Wiley
Published: 2018-03-21
Total Pages: 0
ISBN-13: 9781119506379
DOWNLOAD EBOOKThis is the study guide to accompany the Ninth edition of Professional Cooking for Canadian Chefs. The Ninth Edition of Professional Cooking for Canadian Chefs 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: IEEE Computer Society Press
Published: 2006-03
Total Pages: 0
ISBN-13: 9780470041710
DOWNLOAD EBOOKThis is the lastest edition of the best selling undergraduate food prepartion textbook, Professional Cooking for Canadian Chefs. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. The Canadian edition features information on Candian inspection and grading of meat, poultry, seafood, dairy products, and eggs.
Author: Wayne Gisslen
Publisher: Wiley
Published: 2003-09-26
Total Pages: 1744
ISBN-13: 9780471653561
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher: John Wiley & Sons
Published: 2006
Total Pages: 1090
ISBN-13: 0471663778
DOWNLOAD EBOOKWayne 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 revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.
Author: Wayne Gisslen
Publisher: Wiley Global Education
Published: 2018-04-19
Total Pages: 1106
ISBN-13: 1119399629
DOWNLOAD EBOOKThe Ninth Edition of Professional 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.
