Professional Cooking

Professional Cooking

Book - 2003
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WILEY
Following a recipe will get a cook only so far. Cooking like a professional chef involves learning a whole range of basic techniques and procedures, from cutting vegetables and grilling meats to roasting poultry and preparing sauces. With the up-to-date Fifth Edition of Wayne Gisslen's classic Professional Cooking, anyone can learn the essential hows and whys of cooking and "cook like a pro."

Baker & Taylor
A training resource for professional chefs covers everything from proper knife skills to methods for cooking meats and preparing sauces, sharing the theories behind basic techniques while providing one thousand recipes, complemented by demonstrative photographs.

Baker
& Taylor

A training resource for professional chefs covers everything from proper knife skills to methods for cooking meats and preparing sauces, sharing the theories behind basic techniques while providing one thousand recipes.

Publisher: New York : J. Wiley, c2003
Edition: 5th ed
ISBN: 9780471436256
0471436259
9780471397113
0471397113
Branch Call Number: 641.57 GIS
Characteristics: xxxii, 960 p. : col. ill. ; 29 cm

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