Professional Cooking, Teacher's Manual

Front Cover
Wiley, May 3, 1989 - Cooking - 187 pages
0 Reviews
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.

From inside the book

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

Chapter
24
vi
Cooking Poultry
80
Copyright

3 other sections not shown

Common terms and phrases

About the author (1989)

WAYNE GISSLEN is the author of the best-selling series of culinary books that includes "Professional Cooking, Advanced Professional Cooking," and "The Chef's Art: Secrets of Four-Star Cooking at Home," all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

J. GERARD SMITH is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in the "Time, Newsweek, The New York Times Sunday Magazine," and more than 100 books.

Bibliographic information