Essentials of Professional Cooking, by Wayne Gisslen
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Essentials of Professional Cooking, by Wayne Gisslen
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Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
Essentials of Professional Cooking, by Wayne Gisslen- Amazon Sales Rank: #1721397 in Books
- Brand: Gisslen, Wayne/ Smith, J. Gerard (PHT)
- Published on: 2015-03-23
- Original language: English
- Number of items: 1
- Dimensions: 11.08" h x 2.09" w x 8.74" l, .0 pounds
- Binding: Hardcover
- 592 pages
About the Author WAYNE GISSLEN is the author of the best-selling series of culinary books that includes "Professional Cooking, Advanced Professional Cooking," and "The Chef's Art: Secrets of Four-Star Cooking 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.
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 the "Time, Newsweek, The New York Times Sunday Magazine," and more than 100 books.
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