Professional Cooking by Wayne Gisslen
On "Professional Cooking": 'This book has a place in the library for all who want to understand and build their basic cooking skills' - The American Institute of Wine and Food. On Professional Baking: 'An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues and mocha roll; even some unbaked desserts for sweet tooths are tucked in at the end of this textbook' - "The Wall Street Journal". Wayne Gisslen's "Professional Cooking" has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,200 recipes and more information than ever before, this Sixth Edition of the cornerstone resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level. Special features include: Over 100 new recipes - including new recipes for meats, poultry, vegetables, and grains, as well as a new chapter on cooking for vegetarian diets; expanded and updated information - featuring a contemporary look at presenting and a detailed history of modern food service; and, superb photography - nearly 1,200 illustrations and photos highlighting ingredients, step-by-step techniques, and plated dishes.
Wayne 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.
J. Gerard Smith is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in Time, Newsweek, the New York Times Sunday Magazine, and more than 100 books.
| SKU | Non disponible |
| ISBN 13 | 9780471663768 |
| ISBN 10 | 047166376X |
| Titre | Professional Cooking |
| Auteur | Wayne Gisslen |
| État | Non disponible |
| Type de reliure | Hardback |
| Éditeur | John Wiley and Sons Ltd |
| Année de publication | 2006-02-01 |
| Nombre de pages | 1088 |
| Note de couverture | La photo du livre est présentée à titre d'illustration uniquement. La reliure, la couverture ou l'édition réelle peuvent varier. |
| Note | Non disponible |