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Professional Cooking, 4th Edition
Stock Photo: Cover May Be Different

Professional Cooking, 4th Edition Hardcover - 1998

by Gisslen, Wayne

  • Used
  • very good
  • Hardcover

Description

Wiley, 1998-08-24. Hardcover. Very Good.
Used - Very Good
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Details

  • Title Professional Cooking, 4th Edition
  • Author Gisslen, Wayne
  • Binding Hardcover
  • Edition Fourth Edition
  • Condition Used - Very Good
  • Pages 858
  • Volumes 1
  • Language ENG
  • Publisher Wiley, Somerset, New Jersey, U.S.A.
  • Date 1998-08-24
  • Illustrated Yes
  • Bookseller's Inventory # 059528
  • ISBN 9780471245636 / 0471245631
  • Weight 6.03 lbs (2.74 kg)
  • Dimensions 11.24 x 8.99 x 1.78 in (28.55 x 22.83 x 4.52 cm)
  • Library of Congress subjects Food service, Quantity cookery
  • Library of Congress Catalog Number 98-02773
  • Dewey Decimal Code 641.57

Summary

Key features of this new Sixth Edition include: Over 100 new, fully tested recipes A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes Revised and expanded Nutrition chapter features the new USDA nutritional guidelines Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages New culinarE-Companion recipe management software features user-friendly navigation and robust content

First line

This is an exciting time to begin a career in food service.

About the author

WAYNE GISSLEN is the author of the best-selling series of culinary textbooks that includes Professional Baking, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by John Wiley & Sons. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

About the photographer: J. GERARD SMITH is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in Time, Newsweek, the New York Times Sunday Magazine, and more than 100 books.

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