Professional Cooking College Version

✏Book Title : Professional Cooking College Version
✏Author : Wayne Gisslen
✏Publisher : John Wiley & Sons
✏Release Date : 2010-01-19
✏Pages : 1120
✏ISBN : 9780470197523
✏Available Language : English, Spanish, And French

✏Professional Cooking College Version Book Summary : This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, 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 maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.

✏Book Title : Professional Cooking College Version
✏Author : Wayne Gisslen
✏Publisher : Wiley
✏Release Date : 2006-08-08
✏Pages : 1088
✏ISBN : 9780470073520
✏Available Language : English, Spanish, And French

✏Professional Cooking College Version Book Summary : Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service * Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail * Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes * Revised and expanded Nutrition chapter features the new USDA nutritional guidelines * Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages * New culinarE-Companion recipe management software features user-friendly navigation and robust content

✏Book Title : Professional Cooking 7th Edition College Version Set
✏Author : Wayne Gisslen
✏Publisher : John Wiley & Sons
✏Release Date : 2010-11
✏Pages :
✏ISBN : 1118029917
✏Available Language : English, Spanish, And French

✏Professional Cooking 7th Edition College Version Set Book Summary :

✏Book Title : Professional Cooking College Version
✏Author : Wayne Gisslen
✏Publisher : Wiley
✏Release Date : 2006-03-03
✏Pages : 1088
✏ISBN : 0471663743
✏Available Language : English, Spanish, And French

✏Professional Cooking College Version Book Summary : Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service * Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail * Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes * Revised and expanded Nutrition chapter features the new USDA nutritional guidelines * Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages * New culinarE-Companion recipe management software features user-friendly navigation and robust content

✏Book Title : Professional Cooking Unbranded College Version
✏Author : Wayne Gisslen
✏Publisher : John Wiley & Sons
✏Release Date : 2006-04-14
✏Pages : 1056
✏ISBN : 0470073659
✏Available Language : English, Spanish, And French

✏Professional Cooking Unbranded College Version Book Summary : Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs--with clear, in-depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated Sixth Edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in one of the fastest growing and exciting fields today. Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service * Nearly 1,200 illustrations--including over 200 new photographs--highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail * Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes * Revised and expanded Nutrition chapter features the new USDA nutritional guidelines * Stunning new design--helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages * New culinarE-Companion recipe management software features user-friendly navigation and robust content

✏Book Title : Professional Cooking 6E College Version W CD ROM and Escoffier Set
✏Author : Gisslen
✏Publisher : John Wiley & Sons Incorporated
✏Release Date : 2009-05-11
✏Pages :
✏ISBN : 0470546093
✏Available Language : English, Spanish, And French

✏Professional Cooking 6E College Version W CD ROM and Escoffier Set Book Summary :

✏Book Title : Professional Cooking 7th Edition College Version with Management by Menu 4th Edition and Culinary Math 3rd Edition Set
✏Author : Wayne Gisslen
✏Publisher : John Wiley & Sons
✏Release Date : 2010-03-26
✏Pages : 1088
✏ISBN : 0470882492
✏Available Language : English, Spanish, And French

✏Professional Cooking 7th Edition College Version with Management by Menu 4th Edition and Culinary Math 3rd Edition Set Book Summary :

✏Book Title : Professional Cooking Unbranded College Version with CD ROM
✏Author : Wayne Gisslen
✏Publisher : Wiley
✏Release Date : 2006-06-30
✏Pages : 1056
✏ISBN : 0471959464
✏Available Language : English, Spanish, And French

✏Professional Cooking Unbranded College Version with CD ROM Book Summary : Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs--with clear, in-depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated Sixth Edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in one of the fastest growing and exciting fields today. Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service * Nearly 1,200 illustrations--including over 200 new photographs--highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail * Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes * Revised and expanded Nutrition chapter features the new USDA nutritional guidelines * Stunning new design--helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages * New culinarE-Companion recipe management software features user-friendly navigation and robust content

✏Book Title : Professional Cooking 7E College Version W CD ROM and WileyPlus
✏Author : Gisslen
✏Publisher :
✏Release Date : 2010
✏Pages :
✏ISBN : 0470578254
✏Available Language : English, Spanish, And French

✏Professional Cooking 7E College Version W CD ROM and WileyPlus Book Summary :

✏Book Title : Advanced Professional Cooking College Edition
✏Author : Wayne Gisslen
✏Publisher : Wiley
✏Release Date : 1992-07-24
✏Pages : 672
✏ISBN : 0471836834
✏Available Language : English, Spanish, And French

✏Advanced Professional Cooking College Edition Book Summary : Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions.