Professional Cooking

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Professional Cooking

This book contains more than 200 new color photos illustrating recipes and techniques, which enhance an already extensive illustrative and instructional visual program, close to 100 new, fully tested recipes and variations bring the books total to more than 1.200, international recipes and variations enhanced and identified throughout, reflecting global trends in today's classrooms and professional kitchens. Enhanced topical coverage on food science and molecular gastronomy and completely revised culinary math discussion for greater reader comprehension.

Statement of Responsibility

Author(s)

Gisslen, Wayne - Personal Name

Edition

7th

Call Number

641.5 Gis p

ISBN/ISSN

978-0-470-19752-3

Subject(s)

Hospitality
Food
Cooking

Classification

641.5

Series Title

GMD

Text

Language

English

Publisher

John Wiley & Sons

Publishing Year

2011

Publishing Place

New Jersey

Collation

1088p.

Specific Detail Info

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