Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 9781118011935
Category : Cooking
Languages : en
Pages :
Book Description
Professional Cooking, College Version + Book of Yields 8th Ed + Tasting Success
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 9781118011935
Category : Cooking
Languages : en
Pages :
Book Description
Publisher: John Wiley & Sons
ISBN: 9781118011935
Category : Cooking
Languages : en
Pages :
Book Description
Professional Cooking 7th Edition with Book of Yields 8th Edition and WileyPLUS Set
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781118131909
Category : Cooking
Languages : en
Pages :
Book Description
Publisher: Wiley
ISBN: 9781118131909
Category : Cooking
Languages : en
Pages :
Book Description
Professional Cooking
Author: Wayne Gisslen
Publisher:
ISBN: 9781118864968
Category :
Languages : en
Pages :
Book Description
This package includes a copy of ISBN 9781118636725 and a registration code for the WileyPLUS course associated with the text. 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. Professional Cooking, 8th Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices. In addition to a new chapter on preparation methods for meat, poultry, and fish; 125 new photographs and a streamlined organization; this text continues to focus on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.
Publisher:
ISBN: 9781118864968
Category :
Languages : en
Pages :
Book Description
This package includes a copy of ISBN 9781118636725 and a registration code for the WileyPLUS course associated with the text. 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. Professional Cooking, 8th Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices. In addition to a new chapter on preparation methods for meat, poultry, and fish; 125 new photographs and a streamlined organization; this text continues to focus on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.
The Book of Yields
Author: Francis T. Lynch
Publisher: Wiley Global Education
ISBN: 111813771X
Category : Business & Economics
Languages : en
Pages : 321
Book Description
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
Publisher: Wiley Global Education
ISBN: 111813771X
Category : Business & Economics
Languages : en
Pages : 321
Book Description
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.
Essentials of Professional Cooking
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 1118998707
Category : Cooking
Languages : en
Pages : 594
Book Description
Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
Publisher: John Wiley & Sons
ISBN: 1118998707
Category : Cooking
Languages : en
Pages : 594
Book Description
Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
Professional Cooking 9th Edition with Food and Beverage Cost Control 6th Edition and Book of Yields 8th Edition for Penn State University Set
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119548928
Category : Cooking
Languages : en
Pages :
Book Description
Publisher: Wiley
ISBN: 9781119548928
Category : Cooking
Languages : en
Pages :
Book Description
Professional Cooking (Unbranded), College Version with CD-ROM
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9780471959465
Category : Cooking
Languages : en
Pages : 0
Book Description
Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs--with clear, in-depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated Sixth Edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in one of the fastest growing and exciting fields today. Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service * Nearly 1,200 illustrations--including over 200 new photographs--highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail * Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes * Revised and expanded Nutrition chapter features the new USDA nutritional guidelines * Stunning new design--helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages * New culinarE-Companion recipe management software features user-friendly navigation and robust content
Publisher: Wiley
ISBN: 9780471959465
Category : Cooking
Languages : en
Pages : 0
Book Description
Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs--with clear, in-depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated Sixth Edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in one of the fastest growing and exciting fields today. Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service * Nearly 1,200 illustrations--including over 200 new photographs--highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail * Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes * Revised and expanded Nutrition chapter features the new USDA nutritional guidelines * Stunning new design--helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages * New culinarE-Companion recipe management software features user-friendly navigation and robust content
Professional Cooking
Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9781119505631
Category : Cooking
Languages : en
Pages : 0
Book Description
This is the study guide to accompany Professional Cooking, 9e 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. strong style="font-family: Arial; font-size: 13.3333px;"
Publisher: Wiley
ISBN: 9781119505631
Category : Cooking
Languages : en
Pages : 0
Book Description
This is the study guide to accompany Professional Cooking, 9e 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. strong style="font-family: Arial; font-size: 13.3333px;"
Professional Cooking 7E College Version with Student Study Guide and Book of Yields Set
Author: Gisslen
Publisher: John Wiley & Sons
ISBN: 9780470767696
Category : Cooking
Languages : en
Pages :
Book Description
Publisher: John Wiley & Sons
ISBN: 9780470767696
Category : Cooking
Languages : en
Pages :
Book Description
Professional Cooking, College Version + Tasting Success
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 9781118011928
Category : Cooking
Languages : en
Pages :
Book Description
Publisher: John Wiley & Sons
ISBN: 9781118011928
Category : Cooking
Languages : en
Pages :
Book Description