Professional Cooking by National Restaurant Association, Educational Foundation Staff


Genre :
Editor : Wiley
Release : 1999-09-01
ISBN-13 : 047144216X
Hardcover : 408 Pages


Available: macOS, Windows, Android, Tablet

Practical Professional Cookery by Harry Louis Cracknell


Genre : Cooking
Editor : Cengage Learning EMEA
Release : 1999
ISBN-13 : 1861528736
Hardcover : 928 Pages


Available: macOS, Windows, Android, Tablet

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.

The Professional Chef by The Culinary Institute of America (CIA)


Genre : Cooking
Editor : John Wiley & Sons
Release : 2011-09-13
ISBN-13 : 9780470421352
Hardcover : 1232 Pages


Available: macOS, Windows, Android, Tablet

"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 Baking by Wayne Gisslen


Genre : Cooking
Editor : John Wiley & Sons
Release : 2008-03-03
ISBN-13 : 9780471783497
Hardcover : 770 Pages


Available: macOS, Windows, Android, Tablet

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.


Genre : Cooking
Editor : John Wiley & Sons
Release : 2006
ISBN-13 : 9780471663775
Hardcover : 1088 Pages


Available: macOS, Windows, Android, Tablet

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.


Genre : Cooking
Editor : John Wiley & Sons
Release : 2010-01-19
ISBN-13 : 9780470197523
Hardcover : 1120 Pages


Available: macOS, Windows, Android, Tablet

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.


Genre :
Editor :
Release : 2008-01-23
ISBN-13 : 0470284749
Hardcover : 1088 Pages


Available: macOS, Windows, Android, Tablet

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 Cooking by Wayne Gisslen


Genre : Cooking
Editor : Wiley Global Education
Release : 2018-04-19
ISBN-13 : 9781119399629
Hardcover : 1104 Pages


Available: macOS, Windows, Android, Tablet

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.


Genre : Cooking
Editor : John Wiley & Sons
Release : 2010-04-05
ISBN-13 : 9780470197516
Hardcover : 264 Pages


Available: macOS, Windows, Android, Tablet

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.


Genre : Cooking
Editor : Wiley Global Education
Release : 2014-03-31
ISBN-13 : 9781118797754
Hardcover : 1072 Pages


Available: macOS, Windows, Android, Tablet

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.