Professional Cooking, Second Edition - Hardcover By Gisslen, Wayne - GOOD

4-EVA-N-FLAMES
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eBay item number:134408459785
Last updated on Jun 09, 2023 20:12:54 PDTView all revisionsView all revisions

Item specifics

Condition
Good: A book that has been read but is in good condition. Very minimal damage to the cover including ...
Brand
Unbranded
Book Title
Professional Cooking, Second Edition
MPN
Does not apply
ISBN
9780471838487
Subject Area
Cooking
Publication Name
Professional Cooking : College
Publisher
Wiley & Sons, Incorporated, John
Item Length
11.2 in
Subject
Methods / Quantity, Methods / Professional
Publication Year
1989
Type
Textbook
Format
Hardcover
Language
English
Item Height
1.8 in
Author
Wayne Gisslen
Item Weight
80.2 Oz
Item Width
8.9 in
Number of Pages
848 Pages
Category

About this product

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471838489
ISBN-13
9780471838487
eBay Product ID (ePID)
4450698

Product Key Features

Number of Pages
848 Pages
Publication Name
Professional Cooking : College
Language
English
Publication Year
1989
Subject
Methods / Quantity, Methods / Professional
Type
Textbook
Subject Area
Cooking
Author
Wayne Gisslen
Format
Hardcover

Dimensions

Item Height
1.8 in
Item Weight
80.2 Oz
Item Length
11.2 in
Item Width
8.9 in

Additional Product Features

Edition Number
2
Intended Audience
Scholarly & Professional
LCCN
88-818817
Dewey Edition
21
Illustrated
Yes
Dewey Decimal
641.57
Synopsis
The most widely-used text for chef-training programs, now in its second edition. This comprehensive, practical introduction to the basic skills and procedures of commercial food preparation can be applied to any level or type of food service operation. Now includes 115 new recipes, for a total of over 800 recipes. Supported by over 300 black-and-white photos showing step-by-step procedures and full color photos that display the products. Hundreds of cooking terms are defined. Includes new international and ethnic recipes along with new material on multiplying and dividing recipe yields, nutrition, cooking equipment and sources.
LC Classification Number
TX820.G54 1989

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