Professional Cooking PDF Download
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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9780471245636
Category : Cooking
Languages : en
Pages : 0
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Book Description
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.
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9780471245636
Category : Cooking
Languages : en
Pages : 0
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Book Description
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.
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 047019751X
Category : Cooking
Languages : en
Pages : 265
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Book Description
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.
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0470197528
Category : Cooking
Languages : en
Pages : 1121
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Book Description
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.
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: Culinary Institute of America (CIA) Staff
Publisher:
ISBN: 9781118138588
Category :
Languages : en
Pages : 394
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Book Description
Author: John Draz
Publisher: Goodheart-Wilcox Publisher
ISBN: 9781619602557
Category : Business & Economics
Languages : en
Pages : 0
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Book Description
The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.
Author: Evelyn Jones Lewis
Publisher: Simon & Schuster Books For Young Readers
ISBN: 9780026679602
Category :
Languages : en
Pages : 0
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Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9780471542131
Category :
Languages : en
Pages : 96
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Book Description
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470635436
Category : Cooking
Languages : en
Pages : 578
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Book Description
Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen reference for understanding nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes.
Author: David A. Mizer
Publisher: John Wiley & Sons
ISBN: 0471251879
Category : Cooking
Languages : en
Pages : 578
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Book Description
Completely revised and updated? the definitive text on foodpreparation for the foodservice manager. A comprehensive working knowledge of the principles, skills, andtechniques necessary to prepare food for production is as criticalfor the aspiring foodservice manager as it is for the culinary artsstudent. Food Preparation for the Professional, Third Edition,targets the needs of career-oriented students who aim to manage theback of the house rather than prepare food on the line. Coveringall the basics?cooking methods, food preparation, safety andsanitation, storage and handling, equipment, and menu planning?aswell as addressing contemporary cuisine preferences and dietarytrends, the book provides managers with the skills needed to run anefficient kitchen successfully in any type of foodserviceoperation. Fully revised and updated, the new edition of thisclassic text now includes: * Troubleshooting information boxes that identify commonproblems, their causes, and solutions * A nutritional analysis of each recipe and nutrientprofiles * New sections covering the emerging interest in grains, pasta,legumes, and vegetables With its singular focus on food preparation for foodservicemanagers, this latest edition of Food Preparation for theProfessional continues to be an indispensable tool for this rapidlygrowing area in the hospitality industry.
