Professional Cooking, 4th Edition

by Wayne Gisslen

Hardcover, 1998


Call number

Reference - Technique -- GIS

Call number

Reference - Technique -- GIS


Wiley (1998), Edition: 4, Hardcover, 896 pages


Study from the best for guaranteed career success! Wayne Gisslen's Professional Cooking has led the way as "simply the best" resource for new and practicing chefs! It is the best-selling undergraduate food preparation textbook in the marketplace. With its clear and effective approach to mastering basic skills and concepts through understanding and practice, Professional Cooking has earned a permanent place in the lives of millions of chefs whose careers it has helped launch. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. This College Edition of Professional Cooking, Seventh Edition, includes CulinarE-Companion(tm) Recipe Management software, which is yours to download and keep. No subscriptions fees or temporary trial access--CulinarE-Companion gives you digital versions of all 1,300 recipes in the print text, plus 90 bonus recipes. With CulinarE-Companion you can: Resize and edit recipes Add and organize your own recipes and related content Convert measurements from US to metric, and vice versa Create shopping lists, and Analyze the nutritional content of ingredients and recipes.  CulinarE-Companion also includes audio pronunciations and illustrated procedures for additional learning support. Once CulinarE-Companion is installed on your computer's hard drive, it's yours to keep and never expires! Building on this text's hallmark features---simple and clear language, professional recipe format, instructional photo program, and understanding basic concepts to achieve mastery of essential skills, the Seventh Edition also features: Enhanced visual program with over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary math. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place.… (more)

Physical description

896 p.; 11 inches

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