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ITEM# 12232514
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ITEM#: 12232514

Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef.

Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft, including knife skills, knowledge of ingredients, and plating techniques.

  • More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes
  • Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math
  • More than 1,000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures
  • Wayne Gisslen is also the author of Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley
Whether you are studying or training in professional food preparation or just want to take your home cooking to a higher level, this authoritative text is your essential guide to all the most vital professional techniques.

Specs

ISBN 9780470197530
Genre COOKING / Methods / Professional
Format Hardcover
Pages 1088
Publisher Date 2010-01-26 00:00:00.0
Publisher John Wiley & Sons Inc
Copyright Year 2011
Height 11.0 in
Wdth 8.75 in
Thickness 2.0 in
Unit weight 6.2 lb
Language English
Edition Number 7
Audience Adult education
Authors Gisslen, Wayne
Dimensions n/a
Country of Origin United States

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  • Good Textbook
    Verified Purchase

    The book came with nothing but just the textbook. The image on the cover is also different from the website. I called the publisher but unfortunately, the representative was new. So, she had no clue. I contacted overstock and returned the book but they still sent me the same book again. So, I did some research and asked my chef instructor. This is what I found. The content inside of the book is exactly same but lower price because it has no Cds/DVDs nor access code to E-Culinare. So, if you ordered it from overstock, you will receive just textbook and the image on cover is different. If you do need the Cds/DVDs and access code to E-culinare, you have to get the book from somewhere else but the price is higher.

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