Study Guide to Accompany Professional Cooking - Brossura

Gisslen, Wayne; Griffin, Mary Ellen

Brossura

ISBN 10: 047151294X ISBN 13: 9780471512943

Casa editrice: John Wiley & Sons Inc, 1989

Riassunto

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.

Su questo libro

Product Description

Book by Gisslen Wayne

Dettagli dell'edizione

• Editore: John Wiley & Sons Inc
• Data di pubblicazione: 1989
• Lingua: Inglese
• ISBN 10: 047151294X
• ISBN 13: 9780471512943
• Rilegatura: Copertina flessibile
• Numero edizione: 2
• Numero di pagine: 192
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile