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Professional Cooking for Canadian Chefs by Gisslen, Wayne
by Gisslen, Wayne | HC | Good
Condition:
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ”... Read moreabout condition
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Located in: Aurora, Illinois, United States
Delivery:
Estimated between Thu, 9 May and Sat, 11 May to 43230
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eBay item number:195800980158
Item specifics
- Condition
- Good
- Seller Notes
- Binding
- Hardcover
- Weight
- 6 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 9781119424727
- Item Length
- 11in
- Publisher
- Wiley & Sons, Incorporated, John
- Publication Year
- 2018
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 2in
- Genre
- Cooking
- Topic
- General, Methods / General
- Item Width
- 9.5in
- Item Weight
- 0.1 Oz
- Number of Pages
- 1104 Pages
About this product
Product Information
The Ninth Edition of Professional Cooking for Canadian Chefs 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.
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
1119424720
ISBN-13
9781119424727
eBay Product ID (ePID)
239893496
Product Key Features
Format
Hardcover
Language
English
Topic
General, Methods / General
Publication Year
2018
Type
Textbook
Genre
Cooking
Number of Pages
1104 Pages
Dimensions
Item Length
11in
Item Height
2in
Item Width
9.5in
Item Weight
0.1 Oz
Additional Product Features
Lc Classification Number
Tx820.G543 2108
Edition Number
9
Publication Name
Professional Cooking for Canadian Chefs : with Canadian Study Guide
Table of Content
1. The Food-Service Industry 2. Sanitation and Safety 3. Tools and Equipment 4. Menu, Recipes, and Cost Management 5. Nutrition 6. Basic Principles of Cooking and Food Science 7. Mise en Place 8. Stocks 9. Sauces 10. Soups 11. Understanding Vegetables 12. Cooking Vegetables 13. Potatoes 14. Legumes, Grains, Pasta, and Other Starches 15. Cooking Methods for Meat, Poultry, and Fish 16. Understanding Meats and Game 17. Cooking Meats and Game 18. Understanding Poultry and Game Birds 19. Cooking Poultry and Game Birds 20. Understanding Fish and Shellfish 21. Cooking Fish and Shellfish 22. Salad Dressings and Salads 23. Sandwiches 24. Hors D'Oeuvres 25. Breakfast Preparation 26. Dairy and Beverages 27. Cooking for Vegetarian Diets 28. Sausages and Cured Food 29. Pates, Terrines, and Other Cold Foods 30. Food Presentation 31. Bakeshop Production: Basic Principles and Ingredients 32. Yeast Products 33. Quick Breads 34. Cakes and Icings 35. Cookies 36. Pies and Pastries 37. Creams, Custards, Puddings, Frozen Desserts, and Sauces Appendix 1: Metric Conversion Factors Appendix 2: Standard Can Sizes Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods Appendix 4: Kitchen Math Exercises: Metric Versions Appendix 5: Eggs and Safety
Copyright Date
2018
Lccn
2017-060966
Dewey Decimal
641.5/7
Intended Audience
College Audience
Dewey Edition
21
Item description from the seller
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eBay item number:195800980158
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Aurora, Illinois, United States
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| Postage and handling | To | Service | Delivery*See Delivery notes |
|---|---|---|---|
| Free postage | United States | Economy Shipping | Estimated between Thu, 9 May and Sat, 11 May to 43230 |
| US $15.99 (approx PHP 917.33) | United States | Expedited Shipping | Estimated on or before Wed, 8 May to 43230 |
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Sales Tax for an item #195800980158
Seller collects sales tax for items shipped to the following states:
| State | Sales Tax Rate |
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| Missouri (MO) | 8.238% |
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