Professional Cooking, College (With CD-ROM)
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Language: English
Published by John Wiley & Sons Inc, 2002
- Hardcover
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Hardcover
Condition: Used - Good
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- Title
- Professional Cooking, College (With CD-ROM)
- Author
- Gisslen, Wayne
- Publisher
- John Wiley & Sons Inc
- Publication year
- 2002
- Condition
- Good
- Binding
- hardcover
- Language
- English
- ISBN 10
- 0471397113
- ISBN 13
- 9780471397113
- Edition
- 5th or later Edition
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.
* 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.
"Synopsis" may belong to another edition of this title.
About the Author
Wayne Gisslen is the author of the bestselling series of culinary books that includes Advanced Professional Cooking, Professional Baking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by Wiley. A graduate of The Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.
"About the title" may belong to another edition of this title.
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