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Gisslen, Wayne:

Professional Cooking - encuadernado, tapa blanda

2010, ISBN: 0470197528

[EAN: 9780470197523], Gebraucht, guter Zustand, [PU: John Wiley and Sons], Textbook, May Have Highlights, Notes and/or Underlining, BOOK ONLY-NO ACCESS CODE, NO CD, Ships with Tracking, B… Más…

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Gisslen, Wayne:

Professional Cooking, 7th Edition - encuadernado, tapa blanda

2010, ISBN: 9780470197523

Hardcover, Gebraucht, guter Zustand, USED-VARIOUS AMOUNTS OF WEAR-POSSIBLE HIGHLIGHTS-WE CANNOT GUARANTEE SUPPLEMENTS SUCH AS CD, ACCESS CODE, OR INFO TRAC., [PU: John Wiley and Sons]

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Gisslen, Wayne:
Professional Cooking - encuadernado, tapa blanda

2010

ISBN: 9780470197523

Hardcover, Gebraucht, guter Zustand, Textbook, May Have Highlights, Notes and/or Underlining, BOOK ONLY-NO ACCESS CODE, NO CD, Ships with Tracking., [PU: John Wiley and Sons]

Gastos de envío:más gastos de envío Franklin Lakes, NJ, TEXTSHUB
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Professional Cooking, 7Th Edition - libro nuevo

ISBN: 9780470197523

New/New. Brand New Original US Edition, Perfect Condition. Printed in English. Excellent Quality, Service and customer satisfaction guaranteed!, 6

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Wayne Gisslen:
Professional Cooking, College Version - encuadernado, tapa blanda

2010, ISBN: 9780470197523

HARDBACK, Neubuch, P 1120., [PU: John Wiley & Sons]

Gastos de envío:más gastos de envío Hawthorne, CA, Media Smart

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Detalles del libro
Professional Cooking: College Version

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.

Detalles del libro - Professional Cooking: College Version


EAN (ISBN-13): 9780470197523
ISBN (ISBN-10): 0470197528
Tapa dura
Año de publicación: 2010
Editorial: Wiley
1088 Páginas
Peso: 2,785 kg
Idioma: eng/Englisch

Libro en la base de datos desde 2009-07-14T11:20:03-05:00 (Mexico City)
Página de detalles modificada por última vez el 2023-08-01T18:45:10-06:00 (Mexico City)
ISBN/EAN: 9780470197523

ISBN - escritura alterna:
0-470-19752-8, 978-0-470-19752-3
Mode alterno de escritura y términos de búsqueda relacionados:
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Datos del la editorial

Autor: Wayne Gisslen
Título: Professional Cooking - College Version
Editorial: John Wiley & Sons
1120 Páginas
Año de publicación: 2010-02-02
Peso: 2,756 kg
Idioma: Inglés
262,00 € (DE)
No longer receiving updates
228mm x 279mm x 46mm

BB; Hardcover, Softcover / Ratgeber/Essen, Trinken/Allgemeine Kochbücher, Grundkochbücher; Hotel- und Gastronomieberufe, Bewirtung; Hospitality; Hotelgewerbe, Gastronomie u. Touristik; Kochbuch; Kochen; Kochen u. Kochkunst; Professional Cooking & Culinary Arts; Kochen u. Kochkunst; Dienstleistungsgewerbe, Gastgewerbe

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: Pâtés, Terrines, and Other Cold Foods Chapter 28: Food Presentation and Garnish Chapter 29: Bakeshop Production: Basic Principles and Ingredients 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, and Sauces Appendix 1: Metric Conversion Factors Appendix 2: Standard Can Sizes Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods Appendix 4: Kitchen Math Exercises: Metric Versions Appendix 5: Eggs and Safety Bibliography Glossary and Cooking Vocabulary.

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