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Professional Cooking
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Professional Cooking Hardcover - 1998

by Wayne Gisslen


Summary

Key features of this new Sixth Edition include: Over 100 new, fully tested recipes A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes Revised and expanded Nutrition chapter features the new USDA nutritional guidelines Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages New culinarE-Companion recipe management software features user-friendly navigation and robust content

From the publisher

Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.

First line

This is an exciting time to begin a career in food service.

Details

  • Title Professional Cooking
  • Author Wayne Gisslen
  • Binding Hardcover
  • Edition Fourth Edition
  • Pages 858
  • Volumes 1
  • Language ENG
  • Publisher John Wiley & Sons, Somerset, New Jersey, U.S.A.
  • Date August 24, 1998
  • Illustrated Yes
  • ISBN 9780471245636 / 0471245631
  • Weight 6.03 lbs (2.74 kg)
  • Dimensions 11.24 x 8.99 x 1.78 in (28.55 x 22.83 x 4.52 cm)
  • Library of Congress subjects Food service, Quantity cookery
  • Library of Congress Catalog Number 98-02773
  • Dewey Decimal Code 641.57

About the author

WAYNE GISSLEN is the author of the best-selling series of culinary textbooks that includes Professional Baking, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by John Wiley & Sons. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

About the photographer: J. GERARD SMITH is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in Time, Newsweek, the New York Times Sunday Magazine, and more than 100 books.

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Cooking

Cooking

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Wiley & Sons, Incorporated, John, 1998. Hardcover. Good. Disclaimer:Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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Professional Cooking, 4th Edition
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Professional Cooking, 4th Edition

by Wayne Gisslen

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Cooking
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Cooking

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Professional Cooking, 4th Edition
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Professional Cooking, 4th Edition

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Cook 4e Trade

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Professional Cooking: 4th Edition

by Gisslen, Wayne

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Professional Cooking: Le Cordon Bleu
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Professional Cooking: Le Cordon Bleu

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Professional Cooking
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Professional Cooking

by Gisslen, Wayne

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John Wiley & Sons, Inc., 1999. 2 book set, glossy cover with black & white ltrs, corners bumped, textbook on cooking, study guide to accompany is blue with same pictorial with edges bumped,. 1st Printing, Fourth Edition. Hard Cover. Very Good/No DJ. Illus. by Photographs By J. Gerard Smith. 4to - over 9¾" - 12" tall.
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Professional Cooking, 4th Edition
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Professional Cooking, 4th Edition

by Gisslen, Wayne

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