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Professional Cooking

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Professional Cooking

Professional Cooking Book
Author : National Restaurant Association, Educational Foundation Staff,Gisslen
Publisher : Wiley
Release : 1999-09-01
ISBN : 9780471442165
Language : En, Es, Fr & De

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Book Description :

Practical Professional Cookery

Practical Professional Cookery Book
Author : Harry Louis Cracknell,R. J. Kaufmann
Publisher : Cengage Learning EMEA
Release : 1999
ISBN : 9781861528735
Language : En, Es, Fr & De

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Book Description :

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

The Professional Chef Book
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release : 2011-09-13
ISBN : 0470421355
Language : En, Es, Fr & De

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Book Description :

"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 Cooking for Canadian Chefs

Professional Cooking for Canadian Chefs Book
Author : Wayne Gisslen,Mary Ellen Griffin,Le Cordon Bleu
Publisher : John Wiley & Sons
Release : 2006
ISBN : 0471663778
Language : En, Es, Fr & De

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Book Description :

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.

Professional Cooking College Version

Professional Cooking  College Version Book
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Release : 2010-01-19
ISBN : 0470197528
Language : En, Es, Fr & De

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Book Description :

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.

Exploring Professional Cooking

Exploring Professional Cooking Book
Author : Mary Frey Ray,Evelyn Jones Lewis
Publisher : Simon & Schuster Books For Young Readers
Release : 1988
ISBN : 9780026679602
Language : En, Es, Fr & De

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Professional Cooking

Professional Cooking Book
Author : Wayne Gisslen
Publisher :
Release : 2019-03-27
ISBN : 9781119585961
Language : En, Es, Fr & De

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Book Description :

Study Guide to Accompany Professional Cooking

Study Guide to Accompany Professional Cooking Book
Author : Wayne Gisslen,Mary Ellen Griffin
Publisher : John Wiley & Sons
Release : 2010-04-05
ISBN : 047019751X
Language : En, Es, Fr & De

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Book Description :

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.

Professional Cooking 8th Edition

Professional Cooking  8th Edition Book
Author : Wayne Gisslen
Publisher : Wiley Global Education
Release : 2014-03-31
ISBN : 1118797752
Language : En, Es, Fr & De

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Book Description :

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.

Professional Chef Level 2 S Nvq

Professional Chef   Level 2   S Nvq Book
Author : Gary Hunter,Terry Tinton,Patrick Carey,Stephen Walpole
Publisher : Cengage Learning EMEA
Release : 2007
ISBN : 9781844805051
Language : En, Es, Fr & De

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Book Description :

Working environment - Teamwork - Food safety - Cold starters - Stocks and sauces - Soups - Rice - Pasta - Eggs - Fish and shellfish - Poultry - Game - Meat - Offal - Vegetables - Pulses - Vegetable protein - Grains - Breads and doughs Pastes, tarts and pies - Desserts - Cakes, biscuits and sponges - Healthy foods - Cook chill and freezing food - Kitchen documentation.

Professional Chef

Professional Chef Book
Author : Neil Rippington
Publisher : Cengage Learning EMEA
Release : 2007
ISBN : 9781844805303
Language : En, Es, Fr & De

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Book Description :

Take your first steps towards a career as a top chef with Professional Chef Level 1. Written in a clear, easy-to-follow style and packed with illustrations throughout, Professional Chef Level 1 will help you gain the confidence and the culinary skills you need to gain your qualification, succeed in the workplace or continue on to a level 2 qualification.

Professional Chef

Professional Chef Book
Author : Gary Hunter,Terry Tinton,Patrick Carey
Publisher : Cengage Learning EMEA
Release : 2008
ISBN : 9781844805310
Language : En, Es, Fr & De

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Book Description :

This textbook is for chefs who want to reach the top. Written to provide complete coverage of the S/NVQ level 3 it includes detailed advice on how to develop the superior skills you need to excel in the kitchen.

Professional Baking

Professional Baking Book
Author : Wayne Gisslen
Publisher : John Wiley & Sons
Release : 2008-03-03
ISBN : 0471783498
Language : En, Es, Fr & De

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Book Description :

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.

Professional Cooking for Canadian Chefs Custom for Liaison College

Professional Cooking for Canadian Chefs  Custom for Liaison College Book
Author : Wayne Gisslen
Publisher :
Release : 2008-01-23
ISBN : 9780470284742
Language : En, Es, Fr & De

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Book Description :

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.

Essentials of Professional Cooking 2nd Edition

Essentials of Professional Cooking  2nd Edition Book
Author : Wayne Gisslen
Publisher : Wiley Global Education
Release : 2015-03-12
ISBN : 1119030722
Language : En, Es, Fr & De

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Book Description :

Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.

Professional Cooking Fourth Edition College and NRAEF Workbook Package

Professional Cooking  Fourth Edition College and NRAEF Workbook Package Book
Author : Wayne Gisslen,Mary Ellen Griffin,Le Cordon Bleu,National Restaurant Association Educational Foundation
Publisher : Wiley
Release : 1999-10-13
ISBN : 9780471442387
Language : En, Es, Fr & De

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Book Description :

A training resource for professional chefs covers everything from proper knife skills to methods for cooking meats and preparing sauces, sharing the theories behind basic techniques while providing one thousand recipes, complemented by demonstrative photographs.

Professional Cooking

Professional Cooking Book
Author : Québec (Province). Formation professionnelle et technique et formation continue. Direction générale de la formation professionnelle et technique
Publisher :
Release : 2008
ISBN : 9782550524908
Language : En, Es, Fr & De

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Book Description :