General
Title: | Professional Cooking, Second Edition | Subtitle: | |
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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 |
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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 |
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Series: | Series Number: | ||
Condition: | Condition of pages: | ||
Condition of cover: | Rarity: | Common | |
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Personal
Signed: | Read: | ||
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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.