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Professional Cooking, College Version
by Wayne Gisslen
Published on 2010-01-19 by John Wiley & Sons

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.

This Book was ranked at 28 by Google Books

Book ID of Professional Cooking, College Version is N5el9CYbEP0C, Book which was written byWayne Gisslenhave ETAG "9N1NfM5/eWA"

Book which was published by John Wiley & Sons since 2010-01-19 have ISBNs, ISBN 13 Code is 9780470197523 and ISBN 10 Code is 0470197528

Book which have 1120 Pages

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