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Publisher: Wiley; 6 edition (March 3, 2006)
Language: English
ISBN-10: 047166376X
ISBN-13: 978-0471663768
On "Professional Cooking": 'This book has a place in the library for all who want to understand and build their basic cooking skills' - The American Institute of Wine and Food. On Professional Baking: 'An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues and mocha roll; even some unbaked desserts for sweet tooths are tucked in at the end of this textbook' - "The Wall Street Journal". Wayne Gisslen's "Professional Cooking" has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,200 recipes and more information than ever before, this Sixth Edition of the cornerstone resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level. Special features include: Over 100 new recipes - including new recipes for meats, poultry, vegetables, and grains, as well as a new chapter on cooking for vegetarian diets; expanded and updated information - featuring a contemporary look at presenting and a detailed history of modern food service; and, superb photography - nearly 1,200 illustrations and photos highlighting ingredients, step-by-step techniques, and plated dishes.
Publisher: John Wiley and Sons; 7th edition (January 11, 2010)
Language: English
ISBN-10: 0470197528
ISBN-13: 978-0470197523
Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef.
Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft, including knife skills, knowledge of ingredients, and plating techniques.
More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes
Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math
More than 1,000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures
Wayne Gisslen is also the author of Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley
Whether you are studying or training in professional food preparation or just want to take your home cooking to a higher level, this authoritative text is your essential guide to all the most vital professional techniques.
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