"...used by culinary education programmes around the country and is considered one of the main culinary resources by instructors..." (Catering UK, 31 August 2002)From the Publisher:
Following a recipe will get a cook only so far. Cooking like a professional chef involves learning a whole range of basic techniques and procedures, from cutting vegetables and grilling meats to roasting poultry and preparing sauces. With the up--to--date Fifth Edition of Wayne Gisslen's classic Professional Cooking, anyone can learn the essential hows and whys of cooking and "cook like a pro."
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Descripción Wiley, 2002. Hardcover. Estado de conservación: New. 5th Edition. Nº de ref. de la librería DADAX0471436259
Descripción Wiley, 2002. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0471436259
Descripción Wiley. Hardcover. Estado de conservación: New. 0471436259 New Condition. Nº de ref. de la librería NEW6.0248589
Descripción Wiley, 2002. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Praise for Wayne Gisslens books on Professional Baking: "An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues and mocha roll; even some unbaked desserts are tucked in at the end in this textbook for sweet tooths." - "The Wall Street Journal" on Professional Cooking: "This book has a place in the library for all who want to understand and build their basic cooking skills." - The American Institute of Wine and Food Wayne Gisslens Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,100 recipes and more information than ever before, the Fifth Edition of this classic resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level. Special features include: Nearly 100 new recipesalong with more than 100 recipes from the master chefs of Le Cordon Bleu Expanded informationtwo new chapters covering cured food as well as pbtis and other cold foods, plus new material on game (birds and animals), and more Superb photography and design1,000 color photographs of ingredients, techniques, and plated dishes, plus a fresh color-coded format. Nº de ref. de la librería ABE_book_new_0471436259
Descripción Wiley, 2002. Hardcover. Estado de conservación: New. New item. Nº de ref. de la librería QX-151-95-0318400
Descripción Wiley, 2002. Hardcover. Estado de conservación: New. Nº de ref. de la librería P110471436259