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| #147674 in Books | 2010-01-11 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 10.90 x1.80 x8.50l,6.14 | File type: PDF | 1120 pages||91 of 92 people found the following review helpful.| Great Book, and Much Cheaper Than The "College Version"|By RammerJammer|I am in culinary school and this is the required text for our classes. After hours of researching online, and even taking the time to call the publisher, I finally decided to take a risk by buying this "Trade" version rather than the "College Version," offered here on and in our school's bookstore. Res|.com |This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet compre
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, a...
You can specify the type of files you want, for your gadget.Professional Cooking, 7th Edition | Wayne Gisslen. I really enjoyed this book and have already told so many people about it!
