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Professional Cooking

Wayne Gisslen

ISBN 10: 0471082481 / ISBN 13: 9780471082484
Published by John Wiley & Sons Inc, New York, NY, 1983
Condition: Very Good Hardcover
From booksforcomfort (Comfort, TX, U.S.A.)

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About this Item

Professional Cooking by Wayne Gisslen. Published by John Wiley & Sons Inc, New York, NY, 1983. 1st Edition 6th Printing. Hardbound, no DJ. Size 4to. Condition: VG. Binding edges chipped. Content fine. Orig owners initials inside front cover. 680 Pgs. ISBN 0471082481. LCCN 82-2610. The purpose of this book is to teach basic cooking skills that can be applied in any type or level of food service operation. It concentrates on providing an understanding of how to cook, rather than simply presenting a set of unrelated recipes. Description text copyright 2000 BooksForComfort. Item ID 811. Bookseller Inventory # 811

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Bibliographic Details

Title: Professional Cooking

Publisher: John Wiley & Sons Inc, New York, NY

Publication Date: 1983

Binding: Hardback

Book Condition:Very Good

Edition: 1st edition.

Book Type: book

About this title

Synopsis:

For peerless coverage of the theory and practice of baking. This edition is packed with new material and features - from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a stunning new user-friendly design. Features extensive contributions from the Le Cordon Bleu Cooking School, including procedures, techniques and tempting new recipes. 600 classic and creative recipes with 350 colour photographs.

From the Publisher:

A completely redesigned, revised and updated edition of Gisslen's classic professional cookbook. The most prominent change in this version is the inclusion of hundreds of new color photographs. By utilizing color, the concise step-by-step illustrations of manual techniques have become even clearer. These photos support and reinforce the systematic presentation of cooking theory and methods which is the heart of the book. The techniques are shown from the perspective of the person performing them, so that readers can understand them at a glance.

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