2003, ISBN: 9780471436256
John Wiley & Sons, Inc, Hoboken, NJ, 2003. 5th Edition. Hardcover. Good Condition. The text appears clean, the cover has corner and outer edge scuffing. Includes CD Multiple copi… More...
Biblio.co.uk |
ISBN: 9780471436256
Following a recipe will get a cook only so far. Cooking like a professional chef involves learning a whole range of basic techniques and procedures, from cutting vegetables and grilling m… More...
BetterWorldBooks.com used in stock. Shipping costs:zzgl. Versandkosten., plus shipping costs Details... |
2003, ISBN: 9780471436256
John Wiley & Sons, 2003. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study co… More...
Biblio.co.uk |
2003, ISBN: 9780471436256
John Wiley & Sons, 2003. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jac… More...
Biblio.co.uk |
2002, ISBN: 9780471436256
Hardcover, All pages and cover are intact. Possible slightly loose binding, minor highlighting and marginalia, cocked spine or torn dust jacket. Maybe an ex-library copy and not include t… More...
alibris.co.uk |
2003, ISBN: 9780471436256
John Wiley & Sons, Inc, Hoboken, NJ, 2003. 5th Edition. Hardcover. Good Condition. The text appears clean, the cover has corner and outer edge scuffing. Includes CD Multiple copi… More...
ISBN: 9780471436256
Following a recipe will get a cook only so far. Cooking like a professional chef involves learning a whole range of basic techniques and procedures, from cutting vegetables and grilling m… More...
2003
ISBN: 9780471436256
John Wiley & Sons, 2003. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study co… More...
2003, ISBN: 9780471436256
John Wiley & Sons, 2003. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jac… More...
2002, ISBN: 9780471436256
Hardcover, All pages and cover are intact. Possible slightly loose binding, minor highlighting and marginalia, cocked spine or torn dust jacket. Maybe an ex-library copy and not include t… More...
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Praise for Wayne Gisslens books on Professional Baking:
"An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues and mocha roll; even some unbaked desserts are tucked in at the end in this textbook for sweet tooths." —The Wall Street Journal
on Professional Cooking:
"This book has a place in the library for all who want to understand and build their basic cooking skills." —The American Institute of Wine and Food
Wayne Gisslens Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,100 recipes and more information than ever before, the Fifth Edition of this classic resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level. Special features include:
Nearly 100 new recipesalong with more than 100 recipes from the master chefs of Le Cordon Bleu Expanded informationtwo new chapters covering cured food as well as pts and other cold foods, plus new material on game (birds and animals), and more Superb photography and design1,000 color photographs of ingredients, techniques, and plated dishes, plus a fresh color-coded formatDetails of the book - Professional Cooking
EAN (ISBN-13): 9780471436256
ISBN (ISBN-10): 0471436259
Hardcover
Publishing year: 2002
Publisher: John Wiley & Sons Canada
Book in our database since 2008-03-05T09:19:15-05:00 (New York)
Detail page last modified on 2023-05-05T09:18:28-04:00 (New York)
ISBN/EAN: 9780471436256
ISBN - alternate spelling:
0-471-43625-9, 978-0-471-43625-6
Alternate spelling and related search-keywords:
Book author: gisslen wayne
Book title: professional cooking
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