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

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ApproximatelyC $43.82

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alm_7670 (1)

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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 ... Like New: A book that looks new but has been read. Cover has no visible wear, and the dust jacket (if applicable) is included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab

ISBN: 9780470197523

Book Title: Professional Cooking

Publisher: Wiley & Sons, Incorporated, John

Item Length: 11.2 in

Edition: 7

Publication Year: 2010

Type: Textbook

Format: Hardcover

Language: English

Illustrator: Yes

Item Height: 1.9 in

Author: Wayne Gisslen, Mary Ellen Griffin

Genre: Cooking, Business & Economics

Topic: Methods / Quantity, Industries / Food Industry, Methods / Professional

Item Weight: 98.6 Oz

Item Width: 9 in

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

Edition

Book Title

Professional Cooking

Number of Pages

1120 Pages

Language

English

Publication Year

2010

Topic

Methods / Quantity, Industries / Food Industry, Methods / Professional

Illustrator

Yes

Genre

Cooking, Business & Economics

Type

Textbook

Author

Wayne Gisslen, Mary Ellen Griffin

Format

Hardcover

Dimensions

Item Height

1.9 in

Item Weight

98.6 Oz

Item Length

11.2 in

Item Width

9 in

Additional Product Features

Intended Audience

Scholarly & Professional

Dewey Edition

Lccn

2009-045858

Dewey Decimal

641.5/7

Lc Classification Number

Tx820.G54 2010

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.

2011

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eBay item number:313831125900

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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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