"synopsis" may belong to another edition of this title.
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 Gisslen′s 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, Gisslen′s lucid writing style and teaching techniques come to life in full color.
Among the outstanding features of this new edition:
For everyone serious about cooking, Professional Cooking, Third Edition is a feast of culinary knowledge.
"About this title" may belong to another edition of this title.
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Book Description Hardcover. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less 1.01. Seller Inventory # G0471867586I5N00
Book Description Hardcover. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less 1.01. Seller Inventory # G0471867586I5N00
Book Description Hard Cover. Condition: Good. Dust Jacket Condition: Fair / with Protective Cover. Jenkins, Steve (illustrator). This large thick book has some corner bumping, light edge wear. Interior text appears clean and tight in binding. Unclipped DJ has rubbing, edge wear and some tears. Due to the size and weight of the book, it will require additional shipping outside the United States. Size: 4to - over 9¾" - 12" tall. Seller Inventory # 076990
Book Description hard copy. Condition: Very Good. dust jacket (in Mylar) fine - library sticker on front end page- card packet on rear end page. Seller Inventory # 7427
Book Description John Wiley & Sons, Inc. 680pp. 5th printing. No dj (if it had one), pictorial boards slightly rubbed at edges and corners, otherwise near fine. Basic cooking skills for any level of food service operation; the emphasis is on methods and techniques that can be adapted and applied in any situation. 800 recipes, b/w illustrations. Cookery. Restaurant. Postpaid. Seller Inventory # ssOFoh2524
Book Description Hardcover. First Edition; Thirteenth Printing. Very Good+ in a Very Good+ dust jacket. Light shelf wear on rear panel. ; 11.0 X 8.5 X 1.6 inches; 680 pages. Seller Inventory # 123322