Essentials of Professional Cooking Hardcover - 2003 - 1st Edition
by Wayne Gisslen
- Used
- very good
- Hardcover
Written by the bestselling author of "Professional Cooking, " this book provides managers in the foodservice field with the essential information they need to know about cooking techniques in order to do their jobs well and manage a staff.
Description
NZ$12.12
FREE Shipping to USA
Standard delivery: 4 to 8 days
More Shipping Options
Ships from ThriftBooks (Washington, United States)
Details
- Title Essentials of Professional Cooking
- Author Wayne Gisslen
- Binding Hardcover
- Edition number 1st
- Edition 1
- Condition Used - Very Good
- Pages 576
- Volumes 1
- Language ENG
- Publisher Wiley & Sons, Incorporated, John, Hoboken, NJ, U.S.A.
- Date 2003
- Illustrated Yes
- Features Bibliography, Glossary, Illustrated, Index, Table of Contents
- Bookseller's Inventory # G0471202029I4N01
- ISBN 9780471202028 / 0471202029
- Weight 3.46 lbs (1.57 kg)
- Dimensions 10.92 x 8.76 x 1.07 in (27.74 x 22.25 x 2.72 cm)
- Library of Congress subjects Food service, Quantity cookery
- Library of Congress Catalog Number 2002191066
- Dewey Decimal Code 641.57
About ThriftBooks Washington, United States
Biblio member since 2018
From the largest selection of used titles, we put quality, affordable books into the hands of readers
From the rear cover
Everything foodservice professionals need to know about the kitchen to run their businesses effectively Tens of thousands of aspiring and professional chefs have looked to Wayne Gisslen's Professional Cooking to acquire the essential knowledge they need to succeed in the business. Specially designed to meet the on-the-job demands of foodservice managers, Essentials of Professional Cooking distills core information from this outstanding resource to offer a new streamlined approach to cooking basics-from tools and equipment, sanitation and safety, and cooking principles to recipes, menus, and more. Illustrating general cooking theory with specific applications in the kitchen, this new book details how basic techniques, such as roasting, sauting, braising, or grilling, are applied to a variety of ingredients. Essentials uses recipes to reinforce technique and features every sort of dish, occasion, and meal category a foodservice manager needs to know, covering breakfast preparation, hors d'oeuvres, soups, sandwiches, sauces, salads, meat, poultry, and fish and shellfish. Designed for everyday reference, the book includes hundreds of full-color photos that illustrate basic manual techniques and highlighted boxes that provide at-a-glance information. The accompanying CD-ROM, with its popular ChefTecTutor(r) software, allows users to edit, modify, and print recipes (including hundreds of additional recipes from the original Professional Cooking); adjust portion size; conduct recipe searches by ingredient, meal, and cuisine type; and calculate nutritional analysis and recipe cost. Presenting foodservice managers with all the know-how of the original volume in a highly practical format, Essentials of Professional Cooking is the ideal resource for keeping the kitchen, service, costs, and the daily life of a restaurant in good working order.
