Professional Cooking for Canadian Chefs

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  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Pages : 1088 pages
  • ISBN : 0471663778
  • Rating : 5/5 from 1 reviews
CLICK HERE TO GET THIS BOOK >>>Professional Cooking for Canadian Chefs

Download or Read online Professional Cooking for Canadian Chefs full in PDF, ePub and kindle. this book written by Wayne Gisslen and published by John Wiley & Sons which was released on 25 January 2022 with total page 1088 pages. We cannot guarantee that Professional Cooking for Canadian Chefs book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.

Professional Cooking for Canadian Chefs

Professional Cooking for Canadian Chefs
  • Author : Wayne Gisslen,Mary Ellen Griffin,Le Cordon Bleu
  • Publisher : John Wiley & Sons
  • Release : 25 January 2022
GET THIS BOOK Professional Cooking for Canadian Chefs

Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.

Professional Cooking College Version

Professional Cooking  College Version
  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Release : 19 January 2010
GET THIS BOOK Professional Cooking College Version

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

Study Guide to Accompany Professional Cooking

Study Guide to Accompany Professional Cooking
  • Author : Wayne Gisslen,Mary Ellen Griffin
  • Publisher : John Wiley & Sons
  • Release : 05 April 2010
GET THIS BOOK Study Guide to Accompany Professional Cooking

The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.

Essentials of Professional Cooking

Essentials of Professional Cooking
  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Release : 23 March 2015
GET THIS BOOK Essentials of Professional Cooking

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.

Foundations of Professional Cooking

Foundations of Professional Cooking
  • Author : Michael Nenes
  • Publisher : Prentice Hall
  • Release : 21 January 2011
GET THIS BOOK Foundations of Professional Cooking

FOUNDATIONS OF PROFESSIONAL COOKING: A GLOBAL APPROACH, 1/e covers culinary skills and techniques from a broader global perspective. Moving beyond traditional Eurocentric fundamentals, it weaves international cuisine, ingredients, techniques, and flavor profiles throughout the chapters. Recipes represent a variety of culinary techniques and respond to the demand for more diverse and creative menus. Unique grading rubrics are presented for over 40 basic techniques so students know what the expectations are for each assignment. Vivid photos and illustrations accompany recipes and ingredients

From a Cook to Professional Chef

From a Cook to Professional Chef
  • Author : Benny Diaz
  • Publisher : iUniverse
  • Release : 01 March 2008
GET THIS BOOK From a Cook to Professional Chef

The Home Cook Knows Bestpresents a creative and vivid collection of recipes for both the home cook and those aspiring to be professional chefs, along with detailed reference sections useful for chefs of all skill levels.In this extensive compilation, author and chef Ben Diaz, a graduate of Le Cordon Bleu, shares both cooking knowledge and recipes. The introductory section includes a thorough examination of cooking fundamentals, including tips on sanitation and food handling, conversion specifications, types of kitchen cutlery,

Professional Cooking Study Guide

Professional Cooking   Study Guide
  • Author : Wayne Gisslen
  • Publisher : Wiley
  • Release : 07 September 1998
GET THIS BOOK Professional Cooking Study Guide

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.

Food Preparation and Cooking

Food Preparation and Cooking
  • Author : Anonim
  • Publisher : Nelson Thornes
  • Release : 25 January 1996
GET THIS BOOK Food Preparation and Cooking

This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involved

Nostalgic Cooks

Nostalgic Cooks
  • Author : Anonim
  • Publisher : BRILL
  • Release : 01 January 2006
GET THIS BOOK Nostalgic Cooks

Why is it that French chefs tend to develop a syndrome of professional nostalgia? Educated to work in the most prestigious restaurants, they soon discover another reality in common foodservices and are viewed as having made an egotistical professional choice. Regardless of the improvement in their working conditions, their identity is distorted. This book describes foodservices as a whole, including international and inter-industry comparisons in the sociological field of gastronomical professionals, in an attempt to analyze their identities in different

Professional Garde Manger

Professional Garde Manger
  • Author : Lou Sackett,Jaclyn Pestka,Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Release : 15 March 2010
GET THIS BOOK Professional Garde Manger

This much-awaited text provides a complete look at this specialized area in the culinary arts. Professional Garde Manger presents culinary students and professional working chefs with the comprehensive and visual coverage of everything they need to know to master the cold kitchen. This definitive new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef. Illustrated with line drawings and more than 500 new photos, it covers topics