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Found 11 from your keywords: author="Wayne Gisslen"
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Professional Garde MangerA Comprehensive Guide to Cold Food Preparation
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Lou Sackett, Jaclyn Pestka, Wayne Gisslen

This much-awaited text provides a complete look at this specialized area in the culinary arts. Professional Garde Manger presents culinary students and professional working chefs with the comprehensive and visual coverage of everything they need to know to master the cold kitchen. This definitive new text on garde manger workprovides step-by-step techniques and procedures covering over 450 reci…

Edition
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ISBN/ISSN
9780470485477
Collation
1 online resource (816 pages)
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Essentials of Professional Cooking
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Wayne Gisslen

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 appr…

Edition
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ISBN/ISSN
9781119030720
Collation
1 online resource (592 pages)
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-
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Professional Baking
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Wayne Gisslen

Professional Baking, 7 th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imagi…

Edition
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ISBN/ISSN
9781119195375
Collation
1 online resource (800 pages)
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-
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Professional Baking
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Wayne Gisslen

A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup a…

Edition
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ISBN/ISSN
9781119840855
Collation
1 online resource (816 pages)
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Professional Baking, Student Study Guide
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Wayne Gisslen

This is the Student Study Guide to accompany Professional Baking, 7th Edition. Gisslen's 7th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The title continues to comprehensively cover baking basics while also offering enhanced covera…

Edition
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ISBN/ISSN
9781119346586
Collation
1 online resource (112 pages)
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Professional Cooking for Canadian Chefs
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Wayne Gisslen

The Ninth Edition of Professional Cooking for Canadian Chefs 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…

Edition
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ISBN/ISSN
9781119424734
Collation
1 online resource (1104 pages)
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Professional Cooking for Canadian Chefs, Study Guide
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Wayne Gisslen

This is the study guide to accompany the Ninth edition of Professional Cooking for Canadian Chefs. The Ninth Edition of Professional Cooking for Canadian Chefs 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 materi…

Edition
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ISBN/ISSN
9781119506331
Collation
1 online resource (240 pages)
Series Title
-
Call Number
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cover
Professional Cooking
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Wayne Gisslen

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 ar…

Edition
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ISBN/ISSN
9781119399629
Collation
1 online resource (1104 pages)
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-
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cover
Professional Cooking, 9e Study Guide, Study Guide
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Wayne Gisslen

This is the study guide to accompany Professional Cooking, 9e 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 u…

Edition
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ISBN/ISSN
9781119505655
Collation
1 online resource (240 pages)
Series Title
-
Call Number
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cover
Professional Cooking
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Wayne Gisslen

PROFESSIONAL COOKING

Edition
-
ISBN/ISSN
9781119637295
Collation
1 online resource (1104 pages)
Series Title
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