Professional Cooking 7e & Study Guide Set
Author: Wayne Gisslen
Publisher: Wiley
Published: 2010-02-22
Total Pages: 0
ISBN-13: 9780470565346
DOWNLOAD EBOOK →Author: Wayne Gisslen
Publisher: Wiley
Published: 2010-02-22
Total Pages: 0
ISBN-13: 9780470565346
DOWNLOAD EBOOK →Author: Wayne Gisslen
Publisher: Wiley Global Education
Published: 2018-05-08
Total Pages: 240
ISBN-13: 1119505658
DOWNLOAD EBOOK →This is the study guide to accompany Professional Cooking, 9e The Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge. strong style="font-family: Arial; font-size: 13.3333px;"
Author: Gisslen
Publisher: John Wiley & Sons
Published: 2010-03-01
Total Pages:
ISBN-13: 9780470767696
DOWNLOAD EBOOK →Author: Wayne Gisslen
Publisher:
Published: 2016-10-24
Total Pages: 1444
ISBN-13: 9781119370628
DOWNLOAD EBOOK →Author: Wayne Gisslen
Publisher: Wiley
Published: 2013-03-28
Total Pages:
ISBN-13: 9781118726037
DOWNLOAD EBOOK →Author: Gisslen
Publisher:
Published: 2010-03-24
Total Pages:
ISBN-13: 9780470767658
DOWNLOAD EBOOK →Author: The Culinary Institute of America (CIA)
Publisher: Wiley
Published: 2001-12-10
Total Pages: 0
ISBN-13: 9780471209164
DOWNLOAD EBOOK →The Professional Chef, the official text of The Culinary Institute of America's culinary degree program, has taught tens of thousands of chefs the techniques and fundamentals that have launched their careers.Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef's domain--much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.The Culinary Institute of America has been hailed as "The nation's most influential training school for professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
Published: 2011-10-11
Total Pages: 210
ISBN-13: 1118139887
DOWNLOAD EBOOK →'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of increasingly important topics.
Author: Wayne Gisslen
Publisher: Wiley
Published: 2018-04-03
Total Pages: 0
ISBN-13: 9781119505631
DOWNLOAD EBOOK →This is the study guide to accompany Professional Cooking, 9e The Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge. strong style="font-family: Arial; font-size: 13.3333px;"
Author: Wayne Gisslen
Publisher: Wiley Global Education
Published: 2018-05-08
Total Pages: 240
ISBN-13: 1119506336
DOWNLOAD EBOOK →This is the study guide to accompany the Ninth edition of Professional Cooking for Canadian Chefs. The Ninth Edition of Professional Cooking for Canadian Chefs reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.