Professional Cooking - Couverture rigide

Gisslen, Wayne

Couverture rigide

ISBN 10 : 0470197536 ISBN 13 : 9780470197530

Editeur : John Wiley & Sons Ltd, 2010

Synopsis

Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef. Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft, including knife skills, knowledge of ingredients, and plating techniques. More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math More than 1,000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures Wayne Gisslen is also the author of Advanced Professional Cooking, Professional Baking , and The Chef's Art , all from Wiley Whether you are studying or training in professional food preparation or just want to take your home cooking to a higher level, this authoritative text is your essential guide to all the most vital professional techniques.

A propos du livre

Présentation de l'éditeur

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 Culinar E–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.

Détails de l'édition

• Éditeur: John Wiley & Sons Ltd
• Date d'édition: 2010
• Langue: anglais
• ISBN 10: 0470197536
• ISBN 13: 9780470197530
• Reliure: Relié
• Nombre de pages: 1120
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible