Essentials of Professional Cooking
By (author) Wayne Gisslen
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Essentials of Professional Cooking by Wayne Gisslen
Book DescriptionManagers of restaurants and other foodservice operations need to know how to cook-but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
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Book DetailsISBN: 9780471202028
(275mm x 221mm x 28mm)
Imprint: John Wiley & Sons Inc
Publisher: John Wiley and Sons Ltd
Publish Date: 13-May-2003
Country of Publication: United States
Books By Author Wayne Gisslen
Essentials of Professional Cooking, Hardback (February 2015)
Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection without relying solely on a recipe.
Study Guide to Accompany Professional Cooking, Paperback (July 2014)» View all books by Wayne Gisslen
This is the study guide to accompany Professional Cooking, 8e Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material.
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Author Biography - Wayne Gisslen
WAYNE GISSLEN is the bestselling author of Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley.
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