PROFESSIONAL COOKING (7th EDITION)

Stuffed with more than 650 formulas in addition to 600 varieties and more data than at any other time, the Seventh Edition of this foundation proficient asset offers complete, regulated direction in cooking standards and the procedures fundamental for accomplishment as an expert cook.
Wayne Gisslen's Professional Cooking has been utilized by countless culinary experts to ace the fundamentals of their art, including blade aptitudes, information of fixings, and plating procedures.

More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes
Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math
More than 1,000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures
Wayne Gisslen is also the author of Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley

Whether you are contemplating or preparing in expert nourishment arrangement or simply need to take your home cooking to a more elevated amount, this legitimate content is your crucial manual for all the most vital professional techniques.

Diisi dengan lebih dari 650 formula di samping 600 varietas dan data lebih dari pada waktu lainnya, Ketujuh Edition pondasi aset mahir ini menawarkan lengkap, diatur arah dalam standar memasak dan prosedur dasar untuk prestasi sebagai ahli masak.
Wayne Gisslen Profesional Cooking telah digunakan oleh para ahli kuliner yang tak terhitung jumlahnya untuk ace dasar-dasar seni mereka, termasuk bakat pisau, informasi dari bahan-bahan perhiasan, dan prosedur plating

More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes
Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math
More than 1,000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures
Wayne Gisslen is also the author of Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley

Apakah Anda merenungkan atau mempersiapkan ahli dalam pengaturan makanan atau hanya perlu memasak rumah Anda untuk jumlah yang lebih tinggi, konten yang sah ini adalah petunjuk penting untuk semua teknik profesional yang paling penting.

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English | 60 Mb | 1122 Pages | PDF