Professional Cooking 7th Edition College Version with Student Study Guide Visual Food Lover's Guide and WileyPLUS Set
Author: Wayne Gisslen
Publisher:
Published: 2010-03-24
Total Pages:
ISBN-13: 9780470872796
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Professional Cooking 7E College Version with Visual Food Lovers Guide and WileyPLUS Set
Author: Gisslen
Publisher:
Published: 2010-04-26
Total Pages:
ISBN-13: 9780470767665
DOWNLOAD EBOOKProfessional Cooking 7E College Version with Student Study Guide and Visual Food Lovers Guide Set
Author: John Wiley & Sons, Incorporated
Publisher: John Wiley & Sons
Published: 2010-03-01
Total Pages:
ISBN-13: 9780470767672
DOWNLOAD EBOOKProfessional Cooking 7E College Version with Student Study Guide and WileyPLUS Set
Author: Gisslen
Publisher:
Published: 2010-03-24
Total Pages:
ISBN-13: 9780470767658
DOWNLOAD EBOOKProfessional Cooking 7th Edition College Version W/CD-ROM with Visual Food Lovers Guide Set
Author: Wayne Gisslen
Publisher: John Wiley & Sons Incorporated
Published: 2009-08
Total Pages:
ISBN-13: 9780470586822
DOWNLOAD EBOOKProfessional Cooking, 7th Edition, College Version with WileyPLUS and Escoffier Le Guide Set
Author: Wayne Gisslen
Publisher:
Published: 2010-04-08
Total Pages:
ISBN-13: 9780470891216
DOWNLOAD EBOOKProfessional Cooking 7E College Version W/CD-ROM and WileyPlus
Author: Gisslen
Publisher:
Published: 2010
Total Pages:
ISBN-13: 9780470578254
DOWNLOAD EBOOKProfessional Cooking 7E College Version with Student Study Guide and Book of Yields Set
Author: Gisslen
Publisher: John Wiley & Sons
Published: 2010-03-01
Total Pages:
ISBN-13: 9780470767696
DOWNLOAD EBOOKProfCooking 7th Edition the Chef's Academy with Study Guide and Visual Food Lover's Guide Set
Author: Wayne Gisslen
Publisher: Wiley
Published: 2011-12-27
Total Pages:
ISBN-13: 9781118314012
DOWNLOAD EBOOKProfessional Cooking
Author: 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.
