College Edition - Couverture rigide

Gisslen, Wayne

Couverture rigide

ISBN 10 : 0471397113 ISBN 13 : 9780471397113

Editeur : John Wiley & Sons Inc, 2002

Synopsis

Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions. This book includes 1,000 recipes, including 250 from Le Cordon Bleu, 250 new color photographs - 1,000 photographs in all - of plated dishes and step-by-step techniques. It includes new chapters on sausages and cured foods, pates, terrines, and other cold foods. It also contains new professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.

A propos du livre

À propos de l'auteur

Wayne Gisslen is the author of the bestselling series of culinary books that includes Advanced Professional Cooking, Professional Baking, 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.

Détails de l'édition

• Éditeur: John Wiley & Sons Inc
• Date d'édition: 2002
• Langue: anglais
• ISBN 10: 0471397113
• ISBN 13: 9780471397113
• Reliure: Relié
• Numéro d'édition: 5
• Nombre de pages: 992
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible