Cover of: Professional cooking | Wayne Gisslen

Professional cooking

  • 960 Pages
  • 3.41 MB
  • 8363 Downloads
  • English
by
J. Wiley , New York
Quantity cookery, Food se
StatementWayne Gisslen ; with a foreword by André J. Cointreau ; photography by Gerard Smith.
Classifications
LC ClassificationsTX820 .G54 2003
The Physical Object
Paginationxxxii, 960 p. :
ID Numbers
Open LibraryOL3772318M
ISBN 100471397113, 0471436259
LC Control Number2003530001

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This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for Free shipping over $/5(5). Wayne Gisslen’s Professional Cooking texts have taught more professional chefs than any other book, so if you’re serious about learning the trade.

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This Web site gives you access to the rich tools and resources available for this text. You can access these resources in two ways: Using the menu at the top, select a chapter.

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Welcome to the Web site for Professional Cooking, College Version, Seventh Edition by Wayne Gisslen. This Web site gives you access to the rich tools and resources available for this text.

You can access these resources in two ways: Using the menu at the top, select a chapter.One of the most respected cookbooks in the industry - the IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume.

The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than /5(11).Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking.

Includes step-by-step detail, colour photos with thorough coverage of products. One of the most popular and endorsed guides/5(4).