Author : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 19,53 MB
Release : 1998-09-07
Category : Cooking
ISBN : 9780471245636
Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.
Author : Culinary Institute of America (CIA) Staff
Publisher :
Page : 394 pages
File Size : 18,89 MB
Release : 2011-10-13
Category :
ISBN : 9781118138588
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 735 pages
File Size : 27,78 MB
Release : 2004-04-06
Category : Cooking
ISBN : 0471464279
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
Author : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 12,52 MB
Release : 2000-10-24
Category : Cooking
ISBN : 9780471442394
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Page : 578 pages
File Size : 49,88 MB
Release : 2013-02-04
Category : Cooking
ISBN : 0470635436
Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen reference for understanding nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes.
Author : Wayne Gisslen
Publisher : Wiley
Page : 96 pages
File Size : 12,82 MB
Release : 1992-08-01
Category :
ISBN : 9780471542131
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Page : 1121 pages
File Size : 26,61 MB
Release : 2010-01-19
Category : Cooking
ISBN : 0470197528
This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.
Author : John Draz
Publisher : Goodheart-Wilcox Publisher
Page : 0 pages
File Size : 50,68 MB
Release : 2013-07-15
Category : Business & Economics
ISBN : 9781619602557
The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.
Author : Harry Louis Cracknell
Publisher : Cengage Learning EMEA
Page : 0 pages
File Size : 37,5 MB
Release : 1999
Category : Quantity cooking
ISBN : 9781861528735
Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.
Author : Lou Sackett
Publisher : John Wiley & Sons
Page : 444 pages
File Size : 30,4 MB
Release : 2010-03-15
Category : Cooking
ISBN : 0470179961
Maintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs with comprehensive and visual coverage of everything they need to know to master the cold kitchen. This new text on garde manger work provides step-by-step techniques and procedures covering 375 recipes and 400 recipe variations for the garde manger chef. Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field. This much-awaited text provides a complete look at this specialized area in culinary arts.
