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Professional Cooking
by Wayne Gisslen
Published on 1989-04-05 by Wiley

The most widely-used text for chef-training programs, now in its second edition. This comprehensive, practical introduction to the basic skills and procedures of commercial food preparation can be applied to any level or type of food service operation. Now includes 115 new recipes, for a total of over 800 recipes. Supported by over 300 black-and-white photos showing step-by-step procedures and full color photos that display the products. Hundreds of cooking terms are defined. Includes new international and ethnic recipes along with new material on multiplying and dividing recipe yields, nutrition, cooking equipment and sources.

This Book was ranked at 33 by Google Books

Book ID of Professional Cooking is B0WuQgAACAAJ, Book which was written byWayne Gisslenhave ETAG "QnzBNCZlIC4"

Book which was published by Wiley since 1989-04-05 have ISBNs, ISBN 13 Code is 9780471838487 and ISBN 10 Code is 0471838489

Book which have 848 Pages

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