Professional Cooking by National Restaurant Association, Educational Foundation Staff

Professional Cooking
  • Author : National Restaurant Association, Educational Foundation Staff
  • Publisher : Wiley
  • Release Date : 1999-09-01
  • Categories :
  • ISBN : 047144216X
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Practical Professional Cookery by Harry Louis Cracknell

Practical Professional Cookery
  • Author : Harry Louis Cracknell
  • Publisher : Cengage Learning EMEA
  • Release Date : 1999
  • Categories : Cooking
  • ISBN : 1861528736
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Practical Professional Cookery is recognised throughout the English-speaking world as the established source of recipes for both students and professionals. Practical Professional Cookery covers the full range of work from the most basic dishes to those requiring advanced techniques. Each recipe is presented in a stepped, easy-to-follow format. This revised third edition has been updated with the inclusion of more international, particularly Australian, food and terminology.

Advanced Professional Cooking by Wayne Gisslen

Advanced Professional Cooking
  • Author : Wayne Gisslen
  • Publisher : Wiley
  • Release Date : 1992-08-01
  • Categories :
  • ISBN : 047154213X
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The Professional Chef by The Culinary Institute of America (CIA)

The Professional Chef
  • Author : The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Release Date : 2011-09-13
  • Categories : Cooking
  • ISBN : 9780470421352
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"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

Professional Cooking for Canadian Chefs by Wayne Gisslen

Professional Cooking For Canadian Chefs
  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Release Date : 2006
  • Categories : Cooking
  • ISBN : 9780471663775
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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.

Professional Cooking College Version by Wayne Gisslen

Professional Cooking  College Version
  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Release Date : 2010-01-19
  • Categories : Cooking
  • ISBN : 9780470197523
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This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.

Exploring Professional Cooking by Mary Frey Ray

Exploring Professional Cooking
  • Author : Mary Frey Ray
  • Publisher : Simon & Schuster Books For Young Readers
  • Release Date : 1988
  • Categories : Cooking
  • ISBN : 0026679604
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Study Guide to Accompany Professional Cooking by Wayne Gisslen

Study Guide To Accompany Professional Cooking
  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Release Date : 2010-04-05
  • Categories : Cooking
  • ISBN : 9780470197516
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The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.

Fundamentals of Professional Cooking and Baking by Gene Gonzalez

Fundamentals Of Professional Cooking And Baking
  • Author : Gene Gonzalez
  • Publisher :
  • Release Date : 2002
  • Categories : Baking
  • ISBN : 9712711897
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Professional Cooking by Wayne Gisslen

Professional Cooking
  • Author : Wayne Gisslen
  • Publisher : Wiley Global Education
  • Release Date : 2020-05-07
  • Categories : Cooking
  • ISBN : 9781119637295
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The Ninth Edition of Professional 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.

Professional Chef Level 2 S Nvq by Gary Hunter

Professional Chef   Level 2   S Nvq
  • Author : Gary Hunter
  • Publisher : Cengage Learning EMEA
  • Release Date : 2007
  • Categories : Business & Economics
  • ISBN : 1844805050
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Working environment - Teamwork - Food safety - Cold starters - Stocks and sauces - Soups - Rice - Pasta - Eggs - Fish and shellfish - Poultry - Game - Meat - Offal - Vegetables - Pulses - Vegetable protein - Grains - Breads and doughs Pastes, tarts and pies - Desserts - Cakes, biscuits and sponges - Healthy foods - Cook chill and freezing food - Kitchen documentation.

Professional Cooking for Canadian Chefs Custom for Liaison College by Wayne Gisslen

Professional Cooking For Canadian Chefs  Custom For Liaison College
  • Author : Wayne Gisslen
  • Publisher :
  • Release Date : 2008-01-23
  • Categories :
  • ISBN : 0470284749
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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.

Professional Chef by Neil Rippington

Professional Chef
  • Author : Neil Rippington
  • Publisher : Cengage Learning EMEA
  • Release Date : 2007
  • Categories : Business & Economics
  • ISBN : 1844805301
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Take your first steps towards a career as a top chef with Professional Chef Level 1. Written in a clear, easy-to-follow style and packed with illustrations throughout, Professional Chef Level 1 will help you gain the confidence and the culinary skills you need to gain your qualification, succeed in the workplace or continue on to a level 2 qualification.

Professional Chef by Gary Hunter

Professional Chef
  • Author : Gary Hunter
  • Publisher : Cengage Learning EMEA
  • Release Date : 2008
  • Categories : Business & Economics
  • ISBN : 184480531X
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This textbook is for chefs who want to reach the top. Written to provide complete coverage of the S/NVQ level 3 it includes detailed advice on how to develop the superior skills you need to excel in the kitchen.

Professional Cooking 8th Edition by Wayne Gisslen

Professional Cooking  8th Edition
  • Author : Wayne Gisslen
  • Publisher : Wiley Global Education
  • Release Date : 2014-03-31
  • Categories : Cooking
  • ISBN : 9781118797754
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Professional Cooking, Eighth 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.

Professional Baking by Wayne Gisslen

Professional Baking
  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Release Date : 2008-03-03
  • Categories : Cooking
  • ISBN : 9780471783497
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Provides step-by-step instructions for professional baking techniques; covers baking principles, equipment, and ingredients; and includes more than nine hundred recipes as well as tips on baking for special diets.

Study Guide to Accompany Professional Cooking for Canadian Chefs by Gisslen

Study Guide To Accompany Professional Cooking For Canadian Chefs
  • Author : Gisslen
  • Publisher :
  • Release Date : 2018-03-21
  • Categories :
  • ISBN : 1119506379
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Professional Cooking Fourth Edition College and NRAEF Workbook Package by Wayne Gisslen

Professional Cooking  Fourth Edition College And NRAEF Workbook Package
  • Author : Wayne Gisslen
  • Publisher : Wiley
  • Release Date : 1999-10-13
  • Categories : Cooking
  • ISBN : 0471442380
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A training resource for professional chefs covers everything from proper knife skills to methods for cooking meats and preparing sauces, sharing the theories behind basic techniques while providing one thousand recipes, complemented by demonstrative photographs.

Professional Cooking by Québec (Province). Formation professionnelle et technique et formation continue. Direction générale de la formation professionnelle et technique

Professional Cooking
  • Author : Québec (Province). Formation professionnelle et technique et formation continue. Direction générale de la formation professionnelle et technique
  • Publisher :
  • Release Date : 2008
  • Categories : Cooking
  • ISBN : 255052490X
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Essentials of Professional Cooking 2nd Edition by Wayne Gisslen

Essentials Of Professional Cooking  2nd Edition
  • Author : Wayne Gisslen
  • Publisher : Wiley Global Education
  • Release Date : 2015-03-12
  • Categories : Cooking
  • ISBN : 9781119030720
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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.