Professional Cooking
Professional Cooking

Author: Wayne Gisslen

Publisher: John Wiley & Sons

Published: 2018-02-13

Total Pages: 1107

ISBN-13: 1119399610

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The 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.

Professional Cooking, Study Guide
Professional Cooking, Study Guide

Author: Wayne Gisslen

Publisher: Wiley

Published: 2002-06-24

Total Pages: 0

ISBN-13: 9780471219538

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Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions. * 1,000 recipes, including 250 from Le Cordon Bleu. * 250 new color photographs--1,000 photographs in all--of plated dishes and step-by-step techniques. * New chapters on sausages and cured foods; pates, terrines, and other cold foods. * New professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.