Professional Cooking - Couverture rigide

Gisslen, Wayne

Couverture rigide

ISBN 10 : 0471436259 ISBN 13 : 9780471436256

Editeur : John Wiley & Sons Inc, 2002

Synopsis

Following a recipe will get a cook only so far. Cooking like a professional chef involves learning a whole range of basic techniques and procedures, from cutting vegetables and grilling meats to roasting poultry and preparing sauces. With the up--to--date Fifth Edition of Wayne Gisslen's classic Professional Cooking, anyone can learn the essential hows and whys of cooking and "cook like a pro."

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. 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.

Détails de l'édition

• Éditeur: John Wiley & Sons Inc
• Date d'édition: 2002
• Langue: anglais
• ISBN 10: 0471436259
• ISBN 13: 9780471436256
• Reliure: Relié
• Numéro d'édition: 5
• Nombre de pages: 992
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible