Professional Cooking (includes College Text and NRAEF Workbook w/Exam)

Professional Cooking (includes College Text and NRAEF Workbook w/Exam)
Author: Wayne Gisslen
Publisher: Wiley
Total Pages: 0
Release: 2002-06-21
Genre: Cooking
ISBN: 9780471237471

Cooking is the preparation of food for eating. Preparing food professionally is a skill that involves learning about ingredients, equipment, knife skills, and cooking techniques, and then applying them to the execution of recipes

Essentials of Professional Cooking, Textbook and NRAEF Student Workbook

Essentials of Professional Cooking, Textbook and NRAEF Student Workbook
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.

Essentials of Professional Cooking

Essentials of Professional Cooking
Author: Wayne Gisslen
Publisher: John Wiley & Sons
Total Pages: 594
Release: 2015-03-23
Genre: Cooking
ISBN: 1118998707

Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.

Professional Cooking , Textbook and Study Guide

Professional Cooking , Textbook and Study Guide
Author: Wayne Gisslen
Publisher: Wiley
Total Pages: 1136
Release: 1998-08-28
Genre: Cooking
ISBN: 9780471320692

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.