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Professional Cooking, Study Guide by Gisslen, Wayne

by Gisslen, Wayne | PB | Good
Condition:
Good
Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ... Read moreabout condition
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US $8.40
ApproximatelyPHP 481.90
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Item specifics

Condition
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See all condition definitionsopens in a new window or tab
Seller Notes
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ...
Binding
Paperback
Weight
1 lbs
Product Group
Book
IsTextBook
Yes
ISBN
9780471219538
Item Length
11in
Publisher
Wiley & Sons, Incorporated, John
Publication Year
2002
Type
Textbook
Format
Trade Paperback
Language
English
Item Height
0.7in
Author
Wayne Gisslen
Genre
Cooking, Business & Economics
Topic
General, Industries / Food Industry, Methods / Professional
Item Width
8.6in
Item Weight
22.1 Oz
Number of Pages
256 Pages

About this product

Product Information

Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions. * 1,000 recipes, including 250 from Le Cordon Bleu. * 250 new color photographs--1,000 photographs in all--of plated dishes and step-by-step techniques. * New chapters on sausages and cured foods; pates, terrines, and other cold foods. * New professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471219533
ISBN-13
9780471219538
eBay Product ID (ePID)
2302946

Product Key Features

Author
Wayne Gisslen
Format
Trade Paperback
Language
English
Topic
General, Industries / Food Industry, Methods / Professional
Publication Year
2002
Type
Textbook
Genre
Cooking, Business & Economics
Number of Pages
256 Pages

Dimensions

Item Length
11in
Item Height
0.7in
Item Width
8.6in
Item Weight
22.1 Oz

Additional Product Features

Edition Description
Student Edition,Revised Edition
Edition Number
5
Publication Name
Cooking
Table of Content
1 The Food ServiceIndustry.2 Sanitation and Safety.3 Tools and Equipment.4 Basic Cooking Principles.5 The Recipe: Its Structureand Its Use.6 The Menu.7 Mise En Place.8 Stocks and Sauces.9 Soups.10 Understanding Meatsand Game.11 Cooking Meats andGame.12 Understanding Poultryand Game Birds.13 Cooking Poultry andGame Birds.14 Understanding Fish andShellfish.15 Cooking Fish andShellfish.16 UnderstandingVegetables.17 Cooking Vegetables.18 Potatoes and OtherStarches.19 Salads and SaladDressings.20 Sandwiches and Horsd'Oeuvres.21 Breakfast Preparation,Dairy Products, andCoffee and Tea.22 Sausages and CuredFoods.23 PaÆte's, Terrines, andOther Cold Foods.24 Food Presentation andGarnish.25 Recipes FromInternational Cuisines.26 Bakeshop Production:Basic Principles andIngredients.27 Yeast Products.28 Quick Breads.29 Cakes and Icings.30 Cookies.31 Pies and Pastries.32 Creams, Custards,Puddings, FrozenDesserts, and Sauces.Appendix: Sample Prices.
Copyright Date
2003
Dewey Decimal
641.57
Intended Audience
Scholarly & Professional
Dewey Edition
21
Illustrated
Yes

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