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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: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 0471464279
Category : Cooking
Languages : en
Pages : 735
Get Book Here
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: Jerry J. Weygandt
Publisher: Wiley
ISBN: 9781118009291
Category : Business & Economics
Languages : en
Pages : 0
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Book Description
This is the Study Guide to accompany Accounting Principles, 10th Edition, Volume 1. Weygandt's Accounting Principles introduces challenging accounting concepts with examples that are familiar to accountants. The new edition has been updated with the latest IFRS/IASB standards. Additional coverage is included on foreign currency translation and LCM. More discussions focus on risk management as a result of the financial crisis. The examples also emphasize current examples in order to help accountants make the connection to their everyday lives.
Author: Auguste Escoffier
Publisher:
ISBN:
Category : Cooking, English
Languages : en
Pages : 922
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Book Description
Author: Jerry J. Weygandt
Publisher: John Wiley and Sons
ISBN: 0470083603
Category : Business & Economics
Languages : en
Pages : 550
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Book Description
As the hospitality field continues to grow and diversify, today’s hospitality professionals need to understand financial accounting at a higher level than ever before. Written by some of the most respected authors in accounting, Hospitality Financial Accounting, Second Edition gives a complete introduction to financial accounting principles and demonstrates how to apply them to all facets of the hospitality industry. Updated with the latest developments in the accounting and hospitality fields,Hospitality Financial Accounting, Second Edition covers the basics of financial accounting first and then shows hospitality students how to analyze financial statements and deal with the daily issues they will face on the job.
Author: Joseph T. Wells
Publisher: John Wiley & Sons
ISBN: 0470178671
Category : Business & Economics
Languages : en
Pages : 627
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Book Description
Praise for Fraud Casebook Lessons from the Bad Side of Business "I have known Mr. Wells for over twenty years. In my opinion, no one in the world knows more about fraud than he does." -W. Steve Albrecht, Associate Dean, Marriott School of ManagementBrigham Young University, Provo, Utah "This book covers the entire range of fraud that can be encountered in the workplace." -Grant D. Ashley, Vice President for Corporate Security and SurveillanceHarrah's Entertainment Inc., Las Vegas, Nevada "I had the pleasure of serving with Mr. Wells when both of us were volunteers for the American Institute of Certified Public Accountants. He knows as much as anyone about how to detect and deter fraud." -James G. Castellano, Chairman, RubinBrown LLP, St. Louis, Missouri "I have worked with Mr. Wells for ten years. His reputation is unsurpassed." -John F. Morrow, Vice President, The New FinanceAmerican Institute of Certified Public Accountants, New York, New York "Fraud Casebook is a terrific work. I highly recommend it." -Sherron S. Watkins, a Time magazine "Person of the Year," Houston, Texas "No one has done more for fraud prevention and detection than Mr. Wells and the Association of Certified Fraud Examiners. Their guidance and training proved invaluable to my staff and me in uncovering the WorldCom fraud." -Cynthia Cooper, a Time magazine "Person of the Year," Clinton, Mississippi
Author: Kamal Garg
Publisher:
ISBN: 9788177335743
Category : Accounting
Languages : en
Pages : 916
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Book Description
Author: Donald E. Kieso
Publisher: John Wiley & Sons
ISBN: 1118014472
Category : Business & Economics
Languages : en
Pages : 493
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Book Description
INTERMEDIATE ACCOUNTING by Kieso, Weygandt, and Warfield is, quite simply, the standard by which all other intermediate accounting texts are measured. Through thirty years and thirteen best-selling editions, the text has built a reputation for accuracy, comprehensiveness, and student success. The Fourteenth Edition maintains the qualities for which the text is globally recognized, and continues to be your students? gateway to the profession! Volume I is comprised of Chapters 1-14. Each study guide chapter is comprised of a detailed chapter review, demonstration problems, true/false, multiple-choice, matching questions, and copmrehensive exercises. This book is a bound paperback with three-hole punches for convenient storage in a binder.
Author: Jerry J Weygandt, Ph.D., CPA
Publisher: Wiley
ISBN: 9780470539101
Category :
Languages : en
Pages : 416
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Book Description
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 1118314107
Category : Cooking
Languages : en
Pages : 0
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Book Description
The most comprehensive guide on the market for aspiring or professional bakers and pastry chefs and serious home bakers This complete guide to the art and science of baking and pastry from Wayne Gisslen offers straightforward, practical guidance on the fundamentals of baking. Covering everything from how ingredients interact to mixing methods for doughs to step-by-step baking advice, this is an essential resource for professionals who want to brush up on technique as well as home bakers who want to take their hobby to a higher level. The book offers a complete guide to the basics of preparing breads, pastry doughs, cakes, creams, icings, and much more. Throughout, step-by-step photographs explain key techniques while luscious illustrations of finished items offer plating and decorating suggestions. Ideal for professionals and home bakers at almost any skill level, covering everything from the fundamentals of baking to the complexities of chocolate and sugarwork Features nearly 750 recipes and variations, many including both large and small batch measurements Written by Wayne Gisslen, bestselling author of Professional Cooking, Professional Baking, Essentials of Professional Cooking, and The Chef's Art and coauthor of Professional Garde Manger, all from Wiley
