ISBN: 9781118636725
Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new … More...
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2014, ISBN: 9781118636725
Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new … More...
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2014, ISBN: 9781118636725
Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new … More...
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2014, ISBN: 9781118636725
Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new … More...
Orellfuessli.ch Nr. 35475904. Shipping costs:Lieferzeiten außerhalb der Schweiz 3 bis 21 Werktage, , Versandfertig innert 3 Wochen, zzgl. Versandkosten. (EUR 16.53) Details... |
2014, ISBN: 9781118636725
Buch, Hardcover, 8th Edition, [PU: John Wiley & Sons Inc], John Wiley & Sons Inc, 2014
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ISBN: 9781118636725
Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new … More...
2014, ISBN: 9781118636725
Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new … More...
2014
ISBN: 9781118636725
Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new … More...
2014, ISBN: 9781118636725
Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new … More...
2014, ISBN: 9781118636725
Buch, Hardcover, 8th Edition, [PU: John Wiley & Sons Inc], John Wiley & Sons Inc, 2014
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Professional Cooking, 8th Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.
Details of the book - Professional Cooking
EAN (ISBN-13): 9781118636725
ISBN (ISBN-10): 1118636724
Hardcover
Publishing year: 2014
Publisher: John Wiley & Sons Inc
Book in our database since 2014-10-08T20:15:09-04:00 (New York)
Detail page last modified on 2022-09-10T05:19:30-04:00 (New York)
ISBN/EAN: 9781118636725
ISBN - alternate spelling:
1-118-63672-4, 978-1-118-63672-5
Alternate spelling and related search-keywords:
Book author: gisslen wayne
Book title: cooking for you alone, cookin
Information from Publisher
Author: Wayne Gisslen
Title: Professional Cooking
Publisher: Wiley; John Wiley & Sons
1072 Pages
Publishing year: 2014-06-03
Weight: 2,604 kg
Language: English
259,00 € (DE)
Not available (reason unspecified)
223mm x 278mm x 45mm
BB; Hardcover, Softcover / Ratgeber/Essen, Trinken/Allgemeine Kochbücher, Grundkochbücher; Hotel- und Gastronomieberufe, Bewirtung; Hospitality; Hotelgewerbe, Gastronomie u. Touristik; Kochbuch; Kochen; Kochen u. Kochkunst; Professional Cooking & Culinary Arts; Kochen u. Kochkunst; Dienstleistungsgewerbe, Gastgewerbe; BB
Contents Chapter 1: The Food-Service Industry Chapter 2: Sanitation and Safety Chapter 3: Tools and Equipment Chapter 4: Menus, Recipes, and Cost Management Chapter 5: Nutrition Chapter 6: Basic Principles of Cooking and Food Science Chapter 7: Mise en Place Chapter 8: Stocks and Sauces Chapter 9: Soups Chapter 10: Understanding Vegetables Chapter 11: Cooking Vegetables Chapter 12: Potatoes Chapter 13: Legumes, Grains, Pasta, and Other Starches Chapter 14: Cooking Methods for Meat, Poultry, and Fish Chapter 15: Understanding Meats and Game Chapter 16: Cooking Meats and Game Chapter 17: Understanding Poultry and Game Birds Chapter 18: Cooking Poultry and Game Birds Chapter 19: Understanding Fish and Shellfish Chapter 20: Cooking Fish and Shellfish Chapter 21: Salad Dressings and Salads Chapter 22: Sandwiches Chapter 23: Hors d'Oeuvres Chapter 24: Breakfast Preparation Chapter 25: Dairy and Beverages Chapter 26: Cooking for Vegetarian Diets Chapter 27: Sausages and Cured Foods Chapter 28: Pâtés, Terrines, and Other Cold Foods Chapter 29: Food Presentation Chapter 30: Bakeshop Production: Basic Principles and Ingredients Chapter 31: Yeast Products Chapter 32: Quick Breads Chapter 33: Cakes and Icings Chapter 34: Cookies Chapter 35: Pies and Pastries Chapter 36: Creams, Custards, Puddings, Frozen Desserts, and Sauces Appendix 1: Metric Conversion Factors. Appendix 2: Standard Can Sizes. Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods. Appendix 4: Kitchen Math Exercises: Metric Versions. Appendix 5: Eggs and Safety. Bibliography. Glossary and Cooking Vocabular.More/other books that might be very similar to this book
Latest similar book:
0723812436255 Professional Cooking (Gisslen, Wayne)
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