Professional Cooking. Dieser Artikel ist nicht verfügbar.
549 Bewertungen von Goodreads
Sprache: Englisch
Verlag: John Wiley and Sons, 2010
- Hardcover
- Gebraucht
Verkäuferin bzw. Verkäufer von Kulturgütern
Anbieter: Wonder Book, Frederick, MD, USAWonder Book
Verkäufer/-in mit 5 Sternen
Verkäufer:in bei AbeBooks seit 1. November 1997
Nicht verfügbar
Hardcover
Zustand: Gebraucht - Gut
EUR 69,63
Artikelbeschreibung des Verkäufers
Very Good condition. 7th edition. With access code! A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES.
Bestandsnummer des Verkäufers U06A-03921
- Titel
- Professional Cooking
- Autor
- Gisslen, Wayne
- Verlag
- John Wiley and Sons
- Erscheinungsjahr
- 2010
- Zustand
- Very Good
- Einband
- Hardcover
- Sprache
- Englisch
- ISBN-10
- 0470197528
- ISBN-13
- 9780470197523
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.
This new 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 colour 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.
This new 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 colour 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.
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