Professional Cooking by Wayne Gisslen
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Professional Cooking
Summary
This revised reference for the professional cook conveys an understanding of the theory of cooking through a series of step-by-step procedures. Featuring over 900 recipes, the text explains how to develop and apply a set of manual skills to a wide range of catering settings and cooking skills.
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Professional Cooking Summary
Table of Contents
The Food Industry; Sanitation and Safety; Tools and Equipment; Basic Cooking Principles; The Menu; Preparation; Stocks and Sauces; Soups; Understanding Meats; Cooking Meats; Understanding Fish and Shellfish; Cooking Vegetables; Salads and Salad Dressings; Food Preparation; Yeast Products; Cakes and Icings.
Additional information
CIN047159301XVG
9780471593010
047159301X
Professional Cooking by Wayne Gisslen
Used - Very Good
Hardback
John Wiley and Sons Ltd
19941212
860
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us