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  • Professional Cooking, College Versionby Wayne Gisslen

    Wiley 2006; US$ 82.50 US$ 57.75

    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... more...

  • Essentials of Professional Cookingby Wayne Gisslen

    Wiley 2006; US$ 71.50 US$ 61.97

    Managers 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.... more...

  • Professional Cooking for Canadian Chefsby Wayne Gisslen

    Wiley 2006; US$ 57.50 US$ 40.25

    Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this... more...

  • Professional Cooking (Unbranded)by Wayne Gisslen

    Wiley 2006; US$ 102.95 US$ 72.07

    Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs--with clear, in-depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated Sixth Edition... more...

  • Professional Cookingby Wayne Gisslen

    Wiley 2014; US$ 82.50 US$ 71.50

    Professional Cooking, 8 th 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.  Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding... more...

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