Professional Cooking, Study Guide and WileyPLUS Blackboard Card Set PDF Download
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Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119625117
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119625117
Category : Cooking
Languages : en
Pages :
Get Book Here
Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119409045
Category : Cooking
Languages : en
Pages :
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Book Description
This package includes a registration code for the WileyPLUS course associated with Professional Cooking, 9th Edition, along with a three-hole punched, loose-leaf version of the text. Please note that the loose-leaf print companion is only sold in a set and is not available for purchase on its own. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS. For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS registration cards are only included with new products. Used and rental products may not include WileyPLUS registration cards. The Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119668831
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119399544
Category : Cooking
Languages : en
Pages :
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Book Description
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: Wiley
ISBN: 9781119429920
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119409038
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781118440919
Category : Cooking
Languages : en
Pages :
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Book Description
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119409007
Category : Cooking
Languages : en
Pages :
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Book Description
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.
