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ePub Professional Cooking download

by Wayne Gisslen

ePub Professional Cooking download
Wayne Gisslen
John Wiley & Sons Inc; 4th edition (May 18, 1999)
Professional Cooking
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Cooking for Hormone Balance: A Proven, Practical Program with Over 125 Easy, Delicious Recipes to Boost Energy and Mood, Lower Inflammation, Gain Strength, and Restore a Healthy Weight by Magdalena Wszelaki -Emily Bartlett, Laura Erlich, "Feed Your Fertility: Your Guide t. .

Advanced Professional Cooking.

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. Библиографические данные.

Professional Baking 6th - W. Gisslen. 812 Pages · 2011 · 6. 6 MB · 14,044 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!

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

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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.