Professional Cooking For Canadian Chefs Study Guide
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| Author | : Wayne Gisslen |
| Publisher | : John Wiley & Sons |
| Total Pages | : 1090 |
| Release | : 2006 |
| Genre | : Food service |
| ISBN | : 0471663778 |
Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.
| Author | : Wayne Gisslen |
| Publisher | : Wiley |
| Total Pages | : 0 |
| Release | : 1998-09-07 |
| Genre | : Cooking |
| ISBN | : 9780471245636 |
Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.
| Author | : Wayne Gisslen |
| Publisher | : Wiley |
| Total Pages | : 0 |
| Release | : 2018-03-21 |
| Genre | : Food service |
| ISBN | : 9781119506379 |
This is the study guide to accompany the Ninth edition of Professional Cooking for Canadian Chefs. The Ninth Edition of Professional Cooking for Canadian Chefs reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.
| Author | : Wayne Gisslen |
| Publisher | : John Wiley & Sons |
| Total Pages | : 735 |
| Release | : 2004-04-06 |
| Genre | : Cooking |
| ISBN | : 0471464279 |
One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
| Author | : Wayne Gisslen |
| Publisher | : IEEE Computer Society Press |
| Total Pages | : 0 |
| Release | : 2006-03 |
| Genre | : Food service |
| ISBN | : 9780470041710 |
This is the lastest edition of the best selling undergraduate food prepartion textbook, Professional Cooking for Canadian Chefs. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. The Canadian edition features information on Candian inspection and grading of meat, poultry, seafood, dairy products, and eggs.
| Author | : Wayne Gisslen |
| Publisher | : John Wiley & Sons |
| Total Pages | : 114 |
| Release | : 2016-08-01 |
| Genre | : Cooking |
| ISBN | : 1119148480 |
This is the Student Study Guide to accompany Professional Baking, 7th Edition. Gisslen's 7th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The title continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.
| Author | : Wayne Gisslen |
| Publisher | : Wiley |
| Total Pages | : 0 |
| Release | : 2003-04-21 |
| Genre | : Cooking |
| ISBN | : 9780471311027 |
Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
| Author | : Wayne Gisslen |
| Publisher | : |
| Total Pages | : 216 |
| Release | : 2014-07-21 |
| Genre | : |
| ISBN | : 9781118636558 |
Professional Cooking, Eighth Canadian Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.
| Author | : Andrew Dornenburg |
| Publisher | : John Wiley & Sons |
| Total Pages | : 450 |
| Release | : 1996-11-14 |
| Genre | : Cooking |
| ISBN | : 0471287857 |
"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.
| Author | : Wayne Gisslen |
| Publisher | : John Wiley & Sons |
| Total Pages | : 1107 |
| Release | : 2018-02-13 |
| Genre | : Cooking |
| ISBN | : 1119399610 |
The Ninth Edition ofProfessional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.
