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Gisslen, Wayne:

Professional Cooking, 5th - hardcover

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...

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Cooking by Wayne Gisslen - Wayne Gisslen
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Wayne Gisslen:

Cooking by Wayne Gisslen - used book

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...

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Gisslen, W.:
Professional Cooking - hardcover

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...

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Gisslen, W.:
Professional Cooking - hardcover

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...

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Wayne Gisslen:
Professional Cooking - hardcover

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...

Shipping costs:plus shipping costs Toledo, OH, Discover Books

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Details of the book
Professional Cooking

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 format

Details 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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