Free Delivery Over $100
|
|
|||
|
||||
OverviewThe 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. Full Product DetailsAuthor: Wayne Gisslen (The Culinary Institute of America)Publisher: John Wiley & Sons Inc Imprint: John Wiley & Sons Inc Edition: 9th Revised edition Dimensions: Width: 22.40cm , Height: 5.30cm , Length: 27.90cm Weight: 3.175kg ISBN: 9781119399612ISBN 10: 1119399610 Pages: 1104 Publication Date: 13 February 2018 Audience: College/higher education , Tertiary & Higher Education Replaced By: 9781394290208 Format: Hardback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationWAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking—all published by Wiley.& A graduate of The Culinary Institute of America, he has written 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 |
||||
