Professional Cooking - Brossura

Gisslen, Wayne

Brossura

ISBN 10: 1394332645 ISBN 13: 9781394332649

Casa editrice: John Wiley & Sons Inc, 2025

Riassunto

This is the study guide to accompany Professional Cooking, 10e

The Tenth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.

Su questo libro

Informazioni sull?autore

WAYNE GISSLEN is the author of the bestselling Professional Cooking and Professional Baking, published by Wiley. A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food and beverage consultant.

Dettagli dell'edizione

• Editore: John Wiley & Sons Inc
• Data di pubblicazione: 2025
• Lingua: Inglese
• ISBN 10: 1394332645
• ISBN 13: 9781394332649
• Rilegatura: Copertina flessibile
• Numero di pagine: 240
• Contatto del produttore: WROX; https://www.wiley.com/en-us; ; 111 River Street; Hoboken; NJ; 7030; U.S.A.
• Persona responsabile: non disponibile