Essentials of Professional Cooking, 2e with Baking for Special Diets 1e and WileyPLUS Blackboard Card Set PDF Download
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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119379386
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119379386
Category : Cooking
Languages : en
Pages :
Get Book Here
Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119346791
Category : Cooking
Languages : en
Pages : 0
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Book Description
ALERT: WileyPLUS Learning Space retires on July 1, 2020 which means the materials for this course will be invalid and unusable. If your instructor has list this material for a course that runs after July 1, 2020, please contact them immediately for clarification. This package includes a copy of ISBN 9780470587836, 9781118998700 and a registration code for the WileyPLUS Learning Space course associated with the Essentials of Professional Cooking text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS Learning Space. For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS Learning Space registration cards are only included with new products. Used and rental products may not include WileyPLUS Learning Space registration cards. Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection--without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735
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Book Description
One of the most respected cookbooks in the industry - the 2002 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 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Author: Louis A. Bloomfield
Publisher: John Wiley & Sons
ISBN: 1119013844
Category : Science
Languages : en
Pages : 512
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Book Description
How Things Work provides an accessible introduction to physics for the non-science student. Like the previous editions it employs everyday objects, with which students are familiar, in case studies to explain the most essential physics concepts of day-to-day life. Lou Bloomfield takes seemingly highly complex devices and strips away the complexity to show how at their heart are simple physics ideas. Once these concepts are understood, they can be used to understand the behavior of many devices encountered in everyday life. The sixth edition uses the power of WileyPLUS Learning Space with Orion to give students the opportunity to actively practice the physics concepts presented in this edition. This text is an unbound, three hole punched version. Access to WileyPLUS sold separately.
Author: Wayne Gisslen
Publisher:
ISBN: 9781119150244
Category :
Languages : en
Pages :
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Author: Jack R. Meredith
Publisher: John Wiley & Sons
ISBN: 1119369096
Category : Business & Economics
Languages : en
Pages : 546
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Book Description
Projects continue to grow larger, increasingly strategic, and more complex, with greater collaboration, instant feedback, specialization, and an ever-expanding list of stakeholders. Now more than ever, effective project management is critical for the success of any deliverable, and the demand for qualified Project Managers has leapt into nearly all sectors. Project Management provides a robust grounding in essentials of the field using a managerial approach to both fundamental concepts and real-world practice. Designed for business students, this text follows the project life cycle from beginning to end to demonstrate what successful project management looks like on the ground. Expert discussion details specific techniques and applications, while guiding students through the diverse skill set required to select, initiate, execute, and evaluate today's projects. Insightful coverage of change management provides clear guidance on handling the organizational, interpersonal, economic, and technical glitches that can derail any project, while in-depth cases and real-world examples illustrate essential concepts in action.
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119331414
Category : Cooking
Languages : en
Pages :
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Book Description
Essentials of Professional Cooking, 2e with Remarkable Service 3e and WileyPLUS Blackboard Card Set is a custom set designed for use at Purdue University.
Author:
Publisher:
ISBN: 9781119291138
Category :
Languages : en
Pages :
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Author: Louis E. Boone
Publisher: Wiley
ISBN: 9781119539599
Category :
Languages : en
Pages : 656
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Book Description
Boone, Kurtz, and Berston's, Contemporary Business, 17th Edition, delivers solutions at the speed of business to stimulate curiosity, show relevance, promote creativity, and prepare students for what's ahead in their academic and business careers. With thoroughly revised cases, fresh, current examples, and an updated video series, the 17th Edition provides insights into the many facets of business that contribute to the dynamic, ever changing world of work.
Author: Jerry J. Weygandt
Publisher: Wiley
ISBN: 9781119473534
Category : Business & Economics
Languages : en
Pages :
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