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Professional Cooking

Wayne Gisslen (Autor)

Buch | Hardcover

192 Seiten

1989 | 2nd edition
John Wiley & Sons Inc (Verlag)
978-0-471-51294-3 (ISBN)

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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.

Erscheint lt. Verlag	4.10.1989
Zusatzinfo	Ill.
Verlagsort	New York
Sprache	englisch
Maße	115 x 278 mm
Gewicht	482 g
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-51294-X / 047151294X
ISBN-13	978-0-471-51294-3 / 9780471512943
Zustand	Neuware