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Cooking by Wayne Gisslen (1994, Hardcover)
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Located in: West Harrison, Indiana, United States
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Estimated between Thu, 9 May and Mon, 13 May to 43230
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eBay item number:404411712426
Item specifics
- Condition
- ISBN
- 9780471593003
- Book Title
- Cooking
- Item Length
- 11.2in
- Publisher
- Wiley & Sons, Incorporated, John
- Publication Year
- 1994
- Format
- Hardcover
- Language
- English
- Item Height
- 1.7in
- Genre
- Cooking, Business & Economics
- Topic
- Methods / Quantity, General, Industries / Food Industry, Methods / Professional
- Item Width
- 8.8in
- Item Weight
- 95 Oz
- Number of Pages
- 864 Pages
About this product
Product Information
With the publication of this new Third Edition, Wayne Gisslen2s classic Professional Cooking remains the standard work in the field- used in more culinary training programs than any other book, and relied on by cooking pros and serious amateurs. A combination textbook, illustrated reference manual, and treatise on the art of cooking, it is now enhanced by over 400 color photographs of ingredients, preparation techniques, and finished products. Like its predecessors, the Third Edition offers a systematic guide to every aspect of professional cooking, including equipment, stocks and sauces, soups, meats, poultry, fish, vegetables, salads, sandwiches, desserts, and food presentation. Over 900 recipes are included. The elegant design of this edition and the clarity of the writing make following the food preparation procedures a pleasure. For ease of understanding, photographs of procedures are taken, step-by-step, from the point of view of the person performing them. Written with perfect consistency in one expert voice, this is a book that will never confuse, a book that facilitates learning and helps build real cooking expertise. It emphasizes learning the underlying principles of cooking- not the rote memorization of recipes or procedures. Professional Cooking clearly explains, for example, what happens to different food products when you apply heat to them, and the results of combining, increasing, or substituting recipe ingredients. Recipes both illustrate and reinforce the principles in the text. As hundreds of thousands of professional and amateur cooks have learned, Professional Cooking teaches the combination of technical skill and creative understanding that is the essence of the art of cooking. The book that has helped train over 200,000 cooks and chefs Wayne Gisslen2s classic Professional Cooking is the perfect entree to the art and science of cooking. It offers a combination of practical skills and creative understanding that have made it the overwhelming choice of professional chefs and serious amateurs everywhere. Now in this sparkling new edition, Gisslen2s lucid writing style and teaching techniques come to life in full color. Among the outstanding features of this new edition: Systematic coverage of every aspect of professional cooking, including equipment, stocks and sauces, soups, meats, poultry, fish, vegetables, salads, sandwiches, desserts, and food presentation Hundreds of full-color photographs Clear step-by-step explanations of food preparation procedures Over 900 recipes- each designed to illustrate and reinforce the skills being learned An abundance of professional tips, techniques, and trade secrets not found in ordinary books on cooking An introduction to the Hazard Analysis Critical Control Point (HACCP) system- an approach to food sanitation and safety that is becoming the food service industry standard For everyone serious about cooking, Professional Cooking, Third Edition is a feast of culinary knowledge.
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471593001
ISBN-13
9780471593003
eBay Product ID (ePID)
163640
Product Key Features
Book Title
Cooking
Format
Hardcover
Language
English
Topic
Methods / Quantity, General, Industries / Food Industry, Methods / Professional
Publication Year
1994
Genre
Cooking, Business & Economics
Number of Pages
864 Pages
Dimensions
Item Length
11.2in
Item Height
1.7in
Item Width
8.8in
Item Weight
95 Oz
Additional Product Features
Lc Classification Number
Tx820.G54 1995
Edition Number
3
Table of Content
The Food Service Industry. Sanitation and Safety. Tools and Equipment. Basic Cooking Principles. The Recipe: Its Structure and Its Use. The Menu. Pre-Preparation. STOCKS, SAUCES, AND SOUPS. Stocks and Sauces. Soups. MEAT, POULTRY, AND FISH. Understanding Meats. Cooking Meats. Understanding Poultry. Cooking Poultry. Understanding Fish and Shellfish. Cooking Fish and Shellfish. VEGETABLES AND GRAINS. Understanding Vegetables. Cooking Vegetables. Potatoes and Other Starches. THE PANTRY AND OTHER SPECIAL SUBJECTS. Salads and Salad Dressings. Sandwiches and Hors d2Oeuvres. Breakfast Preparation, Dairy Products, and Coffee and Tea. Food Presentation and Garnish. Recipes from International Cuisines. THE BAKESHOP. Bakeshop Production: Basic Principles and Ingredients. Yeast Products. Quick Breads. Cakes and Icings. Cookies. Pies and Pastries. Creams, Custards, Puddings, Frozen Desserts, and Sauces. Appendices. Bibliography. Glossary. Index.
Copyright Date
1994
Lccn
94-021756
Dewey Decimal
641.57
Intended Audience
Trade
Dewey Edition
21
Illustrated
Yes
Item description from the seller
Seller assumes all responsibility for this listing.
eBay item number:404411712426
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West Harrison, Indiana, United States
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| Postage and handling | To | Service | Delivery*See Delivery notes |
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| US $5.61 (approx PHP 321.84) | United States | Economy Postage (USPS Media MailTM) | Estimated between Thu, 9 May and Mon, 13 May to 43230 |
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| Will usually post within 3 business days of receiving cleared payment. |
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Book in expected condition. Packaged safely. Thank you