Professional Cooking
John Wiley & Sons Inc (Verlag)
978-0-471-32069-2 (ISBN)
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WAYNE GISSLEN is the author of the best-selling series of culinary textbooks that includes Professional Baking, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by John Wiley & Sons. 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. About the photographer J. GERARD SMITH is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in Time, Newsweek, the New York Times Sunday Magazine, and more than 100 books.
| Erscheint lt. Verlag | 12.11.1998 |
|---|---|
| Zusatzinfo | Ill. |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 223 x 282 mm |
| Gewicht | 3232 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Schulbuch / Wörterbuch ► Lexikon / Chroniken | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-471-32069-2 / 0471320692 |
| ISBN-13 | 978-0-471-32069-2 / 9780471320692 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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