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Essentials of Professional Cooking

2015-03-23 Cooking
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Release : 2015-03-23
Genre : Cooking
Kind : eBook
Book Rating : 707/5 ( reviews)

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Book Synopsis Essentials of Professional Cooking by : Wayne Gisslen

Download or read book Essentials of Professional Cooking written by Wayne Gisslen. This book was released on 2015-03-23. Available in PDF, EPUB and Kindle. Book excerpt: Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.

Essentials of Professional Cooking, Textbook and NRAEF Student Workbook

2003-04-21 Cooking
Download Essentials of Professional Cooking, Textbook and NRAEF Student Workbook PDF Online Free

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Release : 2003-04-21
Genre : Cooking
Kind : eBook
Book Rating : 027/5 ( reviews)

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Book Synopsis Essentials of Professional Cooking, Textbook and NRAEF Student Workbook by : Wayne Gisslen

Download or read book Essentials of Professional Cooking, Textbook and NRAEF Student Workbook written by Wayne Gisslen. This book was released on 2003-04-21. Available in PDF, EPUB and Kindle. Book excerpt: Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

Essentials of Cooking

2003-01-01 Cooking
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Release : 2003-01-01
Genre : Cooking
Kind : eBook
Book Rating : 364/5 ( reviews)

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Book Synopsis Essentials of Cooking by : James Peterson

Download or read book Essentials of Cooking written by James Peterson. This book was released on 2003-01-01. Available in PDF, EPUB and Kindle. Book excerpt: Featuring more than 1,100 full-color photographs and 150 recipes, this richly illustrated introduction to the art of cooking provides step-by-step instruction in one hundred essential cooking techniques, accompanied by informative background on what each techniques does in terms of the taste of food. Reprint.

Professional Cooking

1998-09-07 Cooking
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Release : 1998-09-07
Genre : Cooking
Kind : eBook
Book Rating : 636/5 ( reviews)

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Book Synopsis Professional Cooking by : Wayne Gisslen

Download or read book Professional Cooking written by Wayne Gisslen. This book was released on 1998-09-07. Available in PDF, EPUB and Kindle. Book excerpt: Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.

Professional Baking

2004-04-06 Cooking
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Release : 2004-04-06
Genre : Cooking
Kind : eBook
Book Rating : 279/5 ( reviews)

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Book Synopsis Professional Baking by : Wayne Gisslen

Download or read book Professional Baking written by Wayne Gisslen. This book was released on 2004-04-06. Available in PDF, EPUB and Kindle. Book excerpt: One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

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