Professional Cooking, Second Edition


General

Title: Professional Cooking, Second Edition Subtitle:
Author: Gisslen, Wayne Editor:
Binding: Hardback Purchase Date:
Purchase Price: Adapted Author:
Cover Artists: Illustrators:
Letterers: Value:
Amazon Link: Buy from Amazon.com

Publishing

Publisher: Wiley Edition: 2nd
Copyright Year: Publication Year: 1989
ISBN#: 0-471-83848-9 LCCN#: 88018817
Pages: 848 Translator:
Language: English Publishing Company:
Dewey Decimal: 641.5/7 LoC Classification: TX820 .G54 1989

Classification

Genre: bibliography Keywords: Quantity cookery; Food service
Series: Series Number:
Condition: Condition of pages:
Condition of cover: Rarity: Common
Out of Print:

Personal

Signed: Read:
Gift: Loaned:
Rating: ID: 487
Date Created: 2012-07-26 Date Modified: 2012-07-26
Number Owned: 1

Comments

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.