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OverviewFull Product DetailsAuthor: Wayne GisslenPublisher: John Wiley & Sons Inc Imprint: John Wiley & Sons Inc Edition: College edition Dimensions: Width: 22.50cm , Height: 3.10cm , Length: 28.40cm Weight: 2.033kg ISBN: 9781118083741ISBN 10: 1118083741 Pages: 800 Publication Date: 17 January 2012 Audience: College/higher education , Professional and scholarly , General/trade , Tertiary & Higher Education , Professional & Vocational Format: Hardback Publisher's Status: Out of Stock Indefinitely Availability: Out of stock  Table of ContentsReviewsAuthor InformationWayne Gisslen is the IACP award-winning author of the bestselling series of culinary books that includes Professional Cooking, Professional Baking, Essentials of ProfessionalCooking, Advanced Professional Cooking,and The Chef's Art: Secrets of Four-StarCooking 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. Tab Content 6Author Website:Countries AvailableAll regions |
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