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Professional Cooking by Mary Ellen Griffin and Wayne Gisslen (2010, Hardcover)

alm_7670
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eBay item number:313831125900

Item specifics

Condition
Like New: A book that looks new but has been read. Cover has no visible wear, and the dust jacket ...
ISBN
9780470197523
Item Length
11.2in
Publisher
Wiley & Sons, Incorporated, John
Publication Year
2010
Type
Textbook
Format
Hardcover
Language
English
Item Height
1.9in
Author
Wayne Gisslen, Mary Ellen Griffin
Genre
Cooking, Business & Economics
Topic
Methods / Quantity, Industries / Food Industry, Methods / Professional
Item Width
9in
Item Weight
98.6 Oz
Number of Pages
1120 Pages

About this product

Product Information

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 comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced Culinar E-Companion Recipe Management software contains all recipes from the book - and 90 bonus recipes. The software is available through download with the registration code in the back of the book.

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0470197528
ISBN-13
9780470197523
eBay Product ID (ePID)
128492217

Product Key Features

Author
Wayne Gisslen, Mary Ellen Griffin
Format
Hardcover
Language
English
Topic
Methods / Quantity, Industries / Food Industry, Methods / Professional
Publication Year
2010
Type
Textbook
Genre
Cooking, Business & Economics
Number of Pages
1120 Pages

Dimensions

Item Length
11.2in
Item Height
1.9in
Item Width
9in
Item Weight
98.6 Oz

Additional Product Features

Lc Classification Number
Tx820.G54 2010
Edition Number
7
Publication Name
Professional Cooking
Table of Content
Recipe Contents. Preface. Chapter 1: The Food Service Industry. Chapter 2: Sanitation and Safety. Chapter 3: Tools and Equipment. Chapter 4: Basic Principles of Cooking and Food Science. Chapter 5: Menus, Recipes, and Cost Management. Chapter 6: Nutrition. Chapter 7: Mise en Place. Chapter 8: Stocks and Sauces. Chapter 9: Soups. Chapter 10: Understanding Meats and Game. Chapter 11: Cooking Meats and Game. Chapter 12: Understanding Poultry and Game Birds. Chapter 13: Cooking Poultry and Game Birds. Chapter 14: Understanding Fish and Shellfish. Chapter 15: Cooking Fish and Shellfish. Chapter 16: Understanding Vegetables. Chapter 17: Cooking Vegetables. Chapter 18: Potatoes. Chapter 19: Legumes, Grains, Pasta, and Other Starches. Chapter 20: Cooking for Vegetarian Diets. Chapter 21: Salad Dressings and Salads. Chapter 22: Sandwiches. Chapter 23: Hors d'Oeuvres. Chapter 24: Breakfast Preparation. Chapter 25: Dairy and Beverages. Chapter 26: Sausages and Cured Foods. Chapter 27: P'tés, Terrines, and Other Cold Foods. Chapter 28: Food Presentation and Garnish. Chapter 29: Bakeshop Production: Basic Principles andIngredients. Chapter 30: Yeast Products. Chapter 31: Quick Breads. Chapter 32: Cakes and Icings. Chapter 33: Cookies. Chapter 34: Pies and Pastries. Chapter 35: Creams, Custards, Puddings, Frozen Desserts, andSauces. Appendix 1: Metric Conversion Factors. Appendix 2: Standard Can Sizes. Appendix 3: Approximate Weight-Volume Equivalents of DryFoods. Appendix 4: Kitchen Math Exercises: Metric Versions. Appendix 5: Eggs and Safety. Bibliography. Glossary and Cooking Vocabular.
Copyright Date
2011
Lccn
2009-045858
Dewey Decimal
641.5/7
Intended Audience
Scholarly & Professional
Dewey Edition
22
Illustrated
Yes

Item description from the seller

alm_7670

alm_7670

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  • by asste-95
    Nov 01, 2022

    Professional cooking 7th

    I wasn't expecting this book to come in such amazing condition. This purchase was totally worth it.

    Verified purchase: YesCondition: Pre-OwnedSold by: second.sale

  • by jeremystifler
    Feb 18, 2016

    has everything for beginners, experts, and everywhere in between. comprehensive from the beginning.

    Verified purchase: YesCondition: Pre-OwnedSold by: vacationhouse

  • by popuppy
    May 03, 2021

    Professional Cooking, 7th Edition

    fantastic book to learn how the professional chefs do their work. great tool for any cook.

    Verified purchase: YesCondition: Pre-OwnedSold by: second.sale

  • by kezamor
    Jun 10, 2022

    Excellent Book

    I really like this book.

    Verified purchase: YesCondition: Pre-OwnedSold by: second.sale

  • by bigboy126dog
    Jun 08, 2021

    COOK BOOKS

    GAVE IT AS A PRESENT TO THE LIL WOMAN

    Verified purchase: YesCondition: Pre-OwnedSold by: second.sale

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