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Professional Cooking by Wayne Gisslen
✏Book Title : Professional Cooking ✏Author : Wayne Gisslen ✏Publisher : Wiley ✏Release Date : 1999-10-13 ✏Pages : 896 pages ✏ISBN : 0471382787 ✏Rating: 4/5 from 21 users GET BOOK
✏Book Title : Professional Cooking ✏Author : National Restaurant Association, Educational Foundation Staff ✏Publisher : Wiley ✏Release Date : 1999-09-01 ✏Pages : 408 ✏ISBN : 047144216X ✏Available Language : English, Spanish, And French GET BOOK
✏Book Title : Advanced Professional Cooking College Edition ✏Author : Wayne Gisslen ✏Publisher : Wiley ✏Release Date : 1992-07-24 ✏Pages : 672 ✏ISBN : 0471836834 ✏Available Language : English, Spanish, And French GET BOOK
✏Advanced Professional Cooking College Edition Book Summary : Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions.
✏Book Title : The Professional Chef ✏Author : The Culinary Institute of America (CIA) ✏Publisher : John Wiley & Sons ✏Release Date : 2011-09-13 ✏Pages : 1232 ✏ISBN : 9780470421352 ✏Available Language : English, Spanish, And French GET BOOK
✏The Professional Chef Book Summary : "The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.
✏Book Title : Professional Baking ✏Author : Wayne Gisslen ✏Publisher : John Wiley & Sons ✏Release Date : 2008-03-03 ✏Pages : 770 ✏ISBN : 9780471783497 ✏Available Language : English, Spanish, And French GET BOOK
✏Professional Baking Book Summary : Provides step-by-step instructions for professional baking techniques; covers baking principles, equipment, and ingredients; and includes more than nine hundred recipes as well as tips on baking for special diets.
✏Book Title : Professional Cooking 8th Edition ✏Author : Wayne Gisslen ✏Publisher : Wiley Global Education ✏Release Date : 2014-03-31 ✏Pages : 1072 ✏ISBN : 9781118797754 ✏Available Language : English, Spanish, And French GET BOOK
✏Professional Cooking 8th Edition Book Summary : Professional Cooking, Eighth 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.
✏Book Title : Professional Cooking College Version ✏Author : Wayne Gisslen ✏Publisher : John Wiley & Sons ✏Release Date : 2010-01-19 ✏Pages : 1120 ✏ISBN : 9780470197523 ✏Available Language : English, Spanish, And French GET BOOK
✏Professional Cooking College Version Book Summary : This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.
✏Book Title : Study Guide to Accompany Professional Cooking ✏Author : Wayne Gisslen ✏Publisher : John Wiley & Sons ✏Release Date : 2010-04-05 ✏Pages : 264 ✏ISBN : 9780470197516 ✏Available Language : English, Spanish, And French GET BOOK
✏Study Guide to Accompany Professional Cooking Book Summary : The 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.
✏Book Title : Practical Professional Cookery ✏Author : Harry Louis Cracknell ✏Publisher : Cengage Learning Emea ✏Release Date : 1999 ✏Pages : 928 ✏ISBN : 1861528736 ✏Available Language : English, Spanish, And French GET BOOK
✏Practical Professional Cookery Book Summary : Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.
✏Book Title : Professional Cooking for Canadian Chefs ✏Author : Wayne Gisslen ✏Publisher : John Wiley & Sons ✏Release Date : 2006 ✏Pages : 1088 ✏ISBN : 9780471663775 ✏Available Language : English, Spanish, And French GET BOOK
✏Professional Cooking for Canadian Chefs Book Summary : Wayne 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.
✏Book Title : The New Professional Chef ✏Author : Culinary Institute of America ✏Publisher : Van Nostrand Reinhold Company ✏Release Date : 1996 ✏Pages : 1190 ✏ISBN : MINN:31951D00902470H ✏Available Language : English, Spanish, And French GET BOOK
✏The New Professional Chef Book Summary : The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.