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| 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 | : 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 | : 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 | : Wiley |
| Total Pages | : 1120 |
| Release | : 2010-01-19 |
| Genre | : Cooking |
| ISBN | : 9780470197547 |
This is the best selling undergraduate food preparation textbook. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow.
| 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 | : 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 | : |
| Total Pages | : 1088 |
| Release | : 2008-01-23 |
| Genre | : |
| ISBN | : 9780470284742 |
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 you gain the tools and confidence you need to succeed as you build your career in the field today.
| Author | : Edward Renold |
| Publisher | : Routledge |
| Total Pages | : 416 |
| Release | : 2012-08-17 |
| Genre | : Business & Economics |
| ISBN | : 1136078614 |
This is a well-established reference and textbook for professional chefs and students. This edition presents essential recipes based on traditional and classic methods, but is simplified and adapted to meet the needs and conditions of the busy professional kitchen. Trends towards healthy and safe eating are taken into account and alternatives are suggested to certain ingredients to meet this demand. Vegetarian recipes are also included.
| 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.
