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Professional Cooking By Wayne Gisslen No Cd

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Located in: Richland, Washington, United States

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toadstreasure (1930)
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eBay item number:295741606264

Item specifics

Condition: Good: A book that has been read but is in good condition. Very minimal damage to the cover including ... 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

Artist: Gisslen, Wayne

Book Title: Professional Cooking By Wayne Gisslen

Updated ISBN2: 9781119399612

Personalized: No

ISBN: 9780470197523

Item Length: 11.2in

Publisher: Wiley & Sons, Incorporated, John

Publication Year: 2010

Type: Textbook

Format: Hardcover

Language: English

Item Height: 1.9in

Author: Wayne Gisslen, Mary Ellen Griffin

Genre: Cooking, Business & Economics

Topic: Methods / Quantity, Industries / Food Industry, Methods / Professional

Item Width: 9in

Item Weight: 98.6 Oz

Number of Pages: 1120 Pages

About this product

Product Information

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 Culinar E-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.

Product Identifiers

Publisher

Wiley & Sons, Incorporated, John

ISBN-10

0470197528

ISBN-13

9780470197523

eBay Product ID (ePID)

128492217

Product Key Features

Author

Wayne Gisslen, Mary Ellen Griffin

Format

Hardcover

Language

English

Topic

Methods / Quantity, Industries / Food Industry, Methods / Professional

Publication Year

2010

Type

Textbook

Genre

Cooking, Business & Economics

Number of Pages

1120 Pages

Dimensions

Item Length

11.2in

Item Height

1.9in

Item Width

9in

Item Weight

98.6 Oz

Additional Product Features

Lc Classification Number

Tx820.G54 2010

Edition Number

Publication Name

Professional Cooking

Table of Content

Recipe Contents. Preface. Chapter 1: The Food Service Industry. Chapter 2: Sanitation and Safety. Chapter 3: Tools and Equipment. Chapter 4: Basic Principles of Cooking and Food Science. Chapter 5: Menus, Recipes, and Cost Management. Chapter 6: Nutrition. Chapter 7: Mise en Place. Chapter 8: Stocks and Sauces. Chapter 9: Soups. Chapter 10: Understanding Meats and Game. Chapter 11: Cooking Meats and Game. Chapter 12: Understanding Poultry and Game Birds. Chapter 13: Cooking Poultry and Game Birds. Chapter 14: Understanding Fish and Shellfish. Chapter 15: Cooking Fish and Shellfish. Chapter 16: Understanding Vegetables. Chapter 17: Cooking Vegetables. Chapter 18: Potatoes. Chapter 19: Legumes, Grains, Pasta, and Other Starches. Chapter 20: Cooking for Vegetarian Diets. Chapter 21: Salad Dressings and Salads. Chapter 22: Sandwiches. Chapter 23: Hors d'Oeuvres. Chapter 24: Breakfast Preparation. Chapter 25: Dairy and Beverages. Chapter 26: Sausages and Cured Foods. Chapter 27: P'tés, Terrines, and Other Cold Foods. Chapter 28: Food Presentation and Garnish. Chapter 29: Bakeshop Production: Basic Principles andIngredients. Chapter 30: Yeast Products. Chapter 31: Quick Breads. Chapter 32: Cakes and Icings. Chapter 33: Cookies. Chapter 34: Pies and Pastries. Chapter 35: Creams, Custards, Puddings, Frozen Desserts, andSauces. Appendix 1: Metric Conversion Factors. Appendix 2: Standard Can Sizes. Appendix 3: Approximate Weight-Volume Equivalents of DryFoods. Appendix 4: Kitchen Math Exercises: Metric Versions. Appendix 5: Eggs and Safety. Bibliography. Glossary and Cooking Vocabular.

2011

Lccn

2009-045858

Dewey Decimal

641.5/7

Intended Audience

Scholarly & Professional

Dewey Edition

Illustrated

Yes

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eBay item number:295741606264

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