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eBook Professional Cooking download
Cookbooks
Author: Wayne Gisslen
ISBN: 0471082481
Subcategory: Cooking Methods
Pages 704 pages
Publisher John Wiley & Sons Inc (December 8, 1982)
Language English
Category: Cookbooks
Rating: 4.3
Votes: 141
ePUB size: 1888 kb
FB2 size: 1252 kb
DJVU size: 1898 kb
Other formats: rtf lrf docx txt

eBook Professional Cooking download

by Wayne Gisslen


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Advanced Professional Cooking.

The Science of Cooking: Every Question Answered to Perfect Your Cooking by Dr. Stuart Farrimond -Ketogenic . Stuart Farrimond -Ketogenic Diet: The Perfect Ketogenic Beginners Cookbook With Quality Low Carb Recipes by Evans Johnson -The Everything Ketogenic Diet Cookbook: Includes:, Spicy Sausage Egg Cups, Zucchini Chicken Alfredo, Smoked Salmon and Brie Baked Avocado, Chocolat. and hundreds more! by Lindsay Boyers -500 Ketogenic Diet Recipes: Ultimate Ketogenic Diet.

This is the best-selling undergraduate food preparation textbook in the marketplace

New professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.

THE PROFESSIONAL PASTRY CHEF by BO FRIBERG - Fundamentals of Baking And Pastry. Modernist cuisine - history & fundamentals.

Wayne Gisslen is the IACP award-winning author of the bestselling series of culinary books that includes Professional Cooking, Professional Baking, Essentials of ProfessionalCooking, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-StarCooking at Home, all published.

Wayne Gisslen is the IACP award-winning author of the bestselling series of culinary books that includes Professional Cooking, Professional Baking, Essentials of ProfessionalCooking, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-StarCooking at Home, all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

Professional Baking 6th - W. Gisslen. 812 Pages · 2011 · 6. 6 MB · 14,070 Downloads ·English. baking baking books bake. Gisslen, Wayne, 1946-. BAKING: Baking Recipes: Top Baking Recipes: Baking Basics: Baking Cookbook- Baking Basics: Baking Books: Baking Recipe Book: Easy Baking Recipes- Baking. easy baking recipes, baking recipe book). 07 MB·226 Downloads·New!

WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking-all published by Wiley.

WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking-all published by Wiley. amp; 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. 4. Menu, Recipes, and Cost Management. 6. Basic Principles of Cooking and Food Science.

For peerless coverage of the theory and practice of baking. This edition is packed with new material and features - from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a stunning new user-friendly design. Features extensive contributions from the Le Cordon Bleu Cooking School, including procedures, techniques and tempting new recipes. 600 classic and creative recipes with 350 colour photographs.
Sharpmane
I am in culinary school and this is the required text for our classes. After hours of researching online, and even taking the time to call the publisher, I finally decided to take a risk by buying this "Trade" version rather than the "College Version," offered here on Amazon and in our school's bookstore. Rest assured! This book is EXACTLY the same as the "College Version," but it doesn't include the CulinarE Companion CD (which our school does not utilize anyway)! I even had the instructors at school ask the publisher about the differences, and they admitted that there are none! All of the recipes and page numbers match up identically. Save yourself the $36+ dollars and buy this version instead of getting ripped off by a marketing scam to get more money out of students by calling a book the "College Version" - I'm glad I did!

We are just getting into the book, so I can't offer too much of an opinion, but from what I've seen so far, I'm impressed! I just wanted to add my review so that hopefully another student like myself can save some money. I hope it helps!
Sha
The book content is awesome, very well written and explanations are very good. Some sections need to be read several times because there is so much information in each phrase that you are probably missing additional useful content. Still easy to read though.

A few things to take into consideration before purchasing: This book is pretty big and heavy physically, so I went for the Kindle version. while it is a book printout and you can't get the nice features of a real Kindle book. It's still alright if you can live with it, which is my case.

The 4/5 stars is because the physical version comes with a code to download a menu-making software that the electronic version doesn't have (as it comes as a separate piece of paper). You can only get it with the physical version or purchase the code separately for 40$. Not a good deal in my opinion.
superstar
Good textbook for culinary students. There is a lot of info between the hard covers. Not all the recipes are fabulous, but are a teaching moment.

Have used this for all my culinary lab classes.

It is important to check with the instructor as with this edition there was a quantity change for several recipes.

The prior edition made a larger quantity of some recipes. Several classmates opted for the lower cost and purchase of the earlier edition ending up with difficulty in completing the assignments when having to scale the recipe because the older version made double and the instructor asked for the quantity provided with the current edition of the book as the required text.
Umi
Love this book. Great condition! Cheaper than the 7th edition but more pictures and tons of info for the home cook trying to become a cook. Also teaches nutrition for those that want to know “what the health” is up with food.
Cogelv
Easy to follow even a home cook can make these receipes. We use this book religiously in class. Its a wealth of information, offers variations to recipes and classic ways of doing it.
Bremar
I discovered cooking through a Great Courses program from The Teaching Company and wanted to further my education (you should get that course). This book is HUGE! It covers everything. However, if you don't already know a little about cooking, its format can lose you. Here's how I am using it: I find a recipe for a complete dinner I like and then I find the references to the techniques required in this book. After some study and note taking, I am ready to cook. The book is really formatted for having a cooking teacher. I can't use it that way. For example, the chapter cutting and chopping food is great, but you will never do all that cutting and chopping for any meal. So, if you need to cut up carrots for a meal, go to that section and learn what to do - skip the rest. Also, I found the website software a waste. Maybe I just don't know how to use it properly, but for me it's worthless. Final analysis, if you want a complete text to improve your cooking, buy this book and you will always have a resource that tells you what to do. The next time a recipe uses some strange word, turn to the index, find the page, study, and cook. The results? Delicious!
Onetarieva
A book that surprised me. Its big...but its a lot of helpfull information. Ok is totally devoted do US kitchens, but some techniques you can use anywere, and also you can change ingredients (in Brazil there are not so many stuff).
I would recomend it. The only negative part is that the card that comes with it does not give access to the site, and its impossible to check the videos and tutorials in the net if you are not registered on a University that is listed there.
In simple and clear English prose (which seems to befuddle the food industry in general), Wayne Gisslen provides an excellent overview of and introduction to the food industry. I had to use this textbook for the culinary skills course I was taking, and it supplemented well my cooking labs. Because it's such a big book and it's almost encyclopediac in nature I would have never considered buying it if I were not taking a culinary skills course.