Book annotation not available for this title. Title: Gisslen Professional Cooking 6th Ed + CD-ROM + Professional Cooking 6th Ed Study Guide Author: Gisslen, Wayne/ Smith, J. Gerard (PHT) Publisher: John Wiley &amp; Sons Inc Publication Date: 2006/05/23 Number of Pages: 1056 Binding Type: HARDCOVER Library of Congress:

Gisslen Professional Cooking 6th Edition w/CD-ROM + Professional Cooking 6th Edition Study Guide - SET

Cookbooks, Food & Wine

Gisslen, Wayne

Professional Cooking

wiley

Gisslen/Pro Baking 4th Edition College w/CD + Gisslen/Pro Baking 4th Edition SG

Baking

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 work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef. Illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads to mousellines and charcuterie specialties to careers in the field. 
<ul>
<li>Same proven pedagogical features and easy-to-follow recipe layout as Professional Cooking and Professional Baking, including chapter pre-requisites and objectives and key terms. </li> <li>Focus on teaching and mastering skills necessary to be successful as a garde manger chef, with reinforcement in practicing recipes provided. </li> <li>Sidebars throughout the text present special topics, including The History of... and The Science of... boxes, which add interesting insight and detail </li> <li>Over 500 new photographs illustrate by step-by-step processes and techniques and beautifully presented finished dishes </li> <li>More than 450 new recipes and over 750 recipe variations combine to offer the most comprehensive selection of recipes encompassing numerous styles and techniques available </li> <li>Plating blueprint diagrams accompany many finished dish recipes show how the final presentation is built </li> <li>Thoroughly revised and updated, Wiley CulinarE-CompanionTM Recipe Management Software now includes video clips demonstrating basic skills for use as prework or review, and contains all recipes from the book -- and more! </li> </ul>
 Tips and Recipes from Professional Garde Manger Characteristics of Hors d’Oeuvres Understanding Cold Soups Recipe for Asparagus Bundle Tourangelle

Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

Sackett, Lou

Pestka, Jaclyn

The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.

Study Guide to Accompany Professional Cooking

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-friendl

John Wiley and Sons

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. <ul>
<li>More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes</li> <li>Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math</li> <li>More than 1,000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures</li> <li>Wayne Gisslen is also the author of Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley</li> </ul> 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.

Cooking Education & Reference

This is the best selling undergraduate food preparation textbook. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow.

Professional Cooking for Canadian Chefs

This is the lastest edition of the best selling undergraduate food prepartion textbook, Professional Cooking for Canadian Chefs. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. The Canadian edition features information on Candian inspection and grading of meat, poultry, seafood, dairy products, and eggs.

This is the lastest edition of the best selling undergraduate food prepartion textbook, "Professional Cooking for Canadian Chefs. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. The Canadian edition features information on Candian inspection and grading of meat, poultry, seafood, dairy products, and eggs.

Professional Cooking for Canadian Chefs 6th Edition with Canadian Study Guide Set

Professional Garde Manger presents working chefs with a comprehensive and visual coverage of everything they need to know to master the cold kitchen. This new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for the garde manger chef. Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field.

Professional Garde Manger, Study Guide: A Comprehensive Guide to Cold Food Preparation

See the best price to sell, buy, or rent books by Gisslen, Wayne. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Gisslen, Wayne

See the best price to sell, buy, or rent books by Gisslen, Wayne. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Gisslen Professional Cooking 6th Edition w/CD-ROM + Professional Cooking 6th Edition Study Guide - SET

Gisslen/Pro Baking 4th Edition College w/CD + Gisslen/Pro Baking 4th Edition SG

Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

Study Guide to Accompany Professional Cooking

Professional Cooking

Professional Cooking

Professional Cooking for Canadian Chefs

Professional Cooking for Canadian Chefs

Professional Cooking for Canadian Chefs 6th Edition with Canadian Study Guide Set

Professional Garde Manger, Study Guide: A Comprehensive Guide to Cold Food Preparation