Professional Cooking

Wayne Gisslen (Autor)

Buch | Hardcover

860 Seiten

1994 | College 3 Revised ed
John Wiley & Sons Inc (Verlag)
978-0-471-59301-0 (ISBN)

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This revised reference for the professional cook conveys an understanding of the theory of cooking through a series of step-by-step procedures. Featuring over 900 recipes, the text explains how to develop and apply a set of manual skills to a wide range of catering settings and cooking skills.

The Food Industry; Sanitation and Safety; Tools and Equipment; Basic Cooking Principles; The Menu; Preparation; Stocks and Sauces; Soups; Understanding Meats; Cooking Meats; Understanding Fish and Shellfish; Cooking Vegetables; Salads and Salad Dressings; Food Preparation; Yeast Products; Cakes and Icings.

Erscheint lt. Verlag	13.12.1994
Zusatzinfo	colour photographs
Verlagsort	New York
Sprache	englisch
Maße	223 x 283 mm
Gewicht	2665 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
Themenwelt	Weitere Fachgebiete ► Handwerk
ISBN-10	0-471-59301-X / 047159301X
ISBN-13	978-0-471-59301-0 / 9780471593010
Zustand	Neuware