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Author:  Wayne Gisslen
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Advanced Professional Cooking Gisslen, Wayne 1 of 1
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FORMAT: Hardcover
CONDITION:  Brand New
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Learn more about Advanced Professional Cooking:

Format: Hardcover
ISBN-10: 0471836834
ISBN-13: 9780471836834
Sku: 30078432
Publish Date: 3/12/2009
Dimensions:  (in Inches) 10.25H x 8.5L x 1.25T
Pages:  672
 
Contains restaurant-style recipes in quantities of four and sixteen for students who have completed a basic course in professional cooking. Contains 16 pages of color photographs showing presentations of the finished dishes; 200 black-and-white photos illustrating procedures and equipment.
From the Publisher:
Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions.Contains restaurant-style recipes in quantities of four and sixteen for students who have completed a basic course in professional cooking. Contains 16 pages of color photographs showing presentations of the finished dishes; 200 black-and-white photos illustrating procedures and equipment.Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions.

Product Attributes

Product attributeBook Format:   Hardcover
Product attributeNumber of Pages:   0672
Product attributePublisher:   John Wiley & Sons
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