Professional Cooking - College Version - 7th Edition
Publisher: Wiley; 7 edition
2010 | PDF | 1120 pages | 58MB
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.