Professional Cooking, 10e Student Study Guide
Regular price
€67.99
14 days return policy
Shipping & Delivery
A01=Wayne Gisslen
Author_Wayne Gisslen
Category=WBA
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
Product details
- ISBN 9781394332649
- Weight: 454g
- Dimensions: 211 x 267mm
- Publication Date: 29 Mar 2025
- Publisher: John Wiley & Sons Inc
- Publication City/Country: US
- Product Form: Paperback
Secure
checkout
Fast Shipping
Easy returns
This is the study guide to accompany Professional Cooking, 10e
The Tenth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.WAYNE GISSLEN is the author of the bestselling Professional Cooking and Professional Baking, published by Wiley. A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food and beverage consultant.
