| Wiley

182,450원  | 20180213  | 9781119399612

The Ninth 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.

Gisslen, Wayne/Smith, J. Gerard/  | John Wiley & Sons Inc

0원  | 20100101  | 9780470197523

If you're serious about cooking, you'll want to join the hundreds of thousands of chefs who have used Wayne Gisslen's Professional Cooking to learn the basics of their craft. With more information and step-by-step photographs than ever before, the Fifth Edition of this bestelling culinary classic gives you a complete foundation in cooking techniques and the theories behind them. You'll find detailed information on tools and equipment, mise en place preparation, basic cooking principles and techniques, and food presentation and garnishing. Progressing logically from simple cooking methods to more advanced techniques, the book helps you to understand the underlying principles first and then focus on applying them. It lets you work at your own pace through every part of the menu, from stocks, sauces, and soups to meats, poultry, fish, and shellfish; vegetables and grains; and breads and desserts. Procedures are explained clearly, step by step, with more than 1,100 recipes -- almost 100 of them new to this edition -- to help you develop your skills and build confidence. Along the way, hundreds of color photographs of techniques and finished dishes are a valuable source of guidance and inspiration. A special feature of the book is the participation of Le Cordon Bleu -- one of the world's most prestigious cooking schools -- whose master chefs have contributed more than 100 recipes. There are also new chapters on sausages and cured food as well as pates, terrines, and other cold foods, plus added sections on game (birds and animals). Throughout, the book's up-to-date, color-coded format makes it easy to find key information at a glance so that you can spend less time reading and more time creating in the kitchen. So if you're looking to take your cooking skills to a higher level, start the way the professionals do -- with Wayne Gisslen's Professional Cooking.

 | Wiley

89,420원  | 20250422  | 9781394332649

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.

Gisslen, Wayne/ Smith, J. Gerard (PHT)  | Wiley

0원  | 20100320  | 9780470197530

Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef. Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft, including knife skills, knowledge of ingredients, and plating techniques. -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 studying or training in professional food preparation or just want to take your home cooking to a higher level, this authoritative text is your essential guide to all the most vital professional techniques.

 | Wiley

260,840원  | 20250520  | 9781394290208

CLEAR, IN-DEPTH INSTRUCTION ON CRITICAL COOKING THEORIES AND TECHNIQUES FOR CULINARY STUDENTS 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 the latest thinking about how best to teach this material. Chapters include relevant cultural and historical background for international recipes and cooking practices.

Gisslen, Wayne  | Wiley

0원  | 20060303  | 9780471663768

On Professional Cooking:"This book has a place in the library for all who want to understand and build their basic cooking skills." -The American Institute of Wine and FoodOn Professional Baking: "An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues and mocha roll; even some unbaked desserts for sweet tooths are tucked in at the end of this textbook." -The Wall Street Journal Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,200 recipes and more information than ever before, this Sixth Edition of the cornerstone resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level.Special features include: Over 100 new recipes - including new recipes for meats, poultry, vegetables, and grains, as well as a new chapter on cooking for vegetarian diets Expanded and updated information-featuring a contemporary look at presenting and a detailed history of modern food service Superb photography - nearly 1,200 illustrations and photos highlighting ingredients, step-by-step techniques, and plated dishes

Gisslen, Wayne  | Wiley

0원  | 20060303  | 9780471663744

Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service * Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail * Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes * Revised and expanded Nutrition chapter features the new USDA nutritional guidelines * Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages * New culinarE-Companion recipe management software features user-friendly navigation and robust content

Gisslen, Wayne  | Wiley

216,840원  | 20150323  | 9781118998700

Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection without relying solely on a recipe.

Gisslen, W.  | Wiley

0원  | 19981001  | 9780471245636

 | Wiley

216,840원  | 20030421  | 9780471202028

Everything foodservice professionals need to know about the kitchen to run their businesses effectivelyTens of thousands of aspiring and professional chefs have looked to Wayne Gisslen’ s Professional Cooking to acquire the essential knowl...

 | AuthorHouse

55,400원  | 20110726  | 9781463414702

Accidental Chef is a sobering account of what it's really like to be a professional chef, not the glamorized, sugar-coated depictions we see on cable television. This book offers a glimpse of what it really like to work in a hotel patry shop and a busy restaurant. When you read Accidental Chef you can't help feeling that you right there with Charles in the kitchen. Through his vivid descriptions you'll be able to imagine the sights, sounds and smells of a real kitchen.

Gisslen, Wayne/ Smith, J. Gerard (Pht)  | Wiley

0원  | 20030401  | 9780471311027

Managers of restaurants and other foodservice operations need to know how to cook - but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. --- From the Publisher

이환규, 고기철, 김병일, 김인환, 김창수  | 석학당

0원  | 20120831  | 9788993158618

『The Professional Western Cooking(고급 서양조리)』은 전문조리사라면 꼭 알아야 할 핵심 이론과 서양요리 레시피를 실어 산업기사, 기능장, 기능대회 등 각종 시험 준비에 도움이 되고자 한 교재이다. 각 장의 앞부분에 이론을 실어 이론을 이해하고 레시피를 살펴보도록 구성하였으며, 서양요리 코스의 범위 안에서 전채요리, 수프, 샐러드, 생선요리, 주요리, 파스타와 곡물요리, 감자와 뜨거운 야채, 디저트, 샌드위치, 조찬까지 상세히 다루었다.

The Culinary Institute of America  | John Wiley & Sons Inc

117,440원  | 20130215  | 9780470635438

The authoritative guide to healthy cooking in the modern professional kitchen In today's health-conscious culinary environment, diners expect much more than just delicious food. They expect nutritious, well-balanced meals made with wholesome ingredients. Chefs in every sector of the food industry, whether at fine dining establishments or cafeteria kitchens, should be prepared to address those concerns with a variety of healthier dining options. This updated new edition of "Techniques of Healthy Cooking" includes the latest dietary guidelines and healthy cooking techniques. It also covers a wide range of health- and environment-related topics of concern to today's diners, such as organic ingredients, local sourcing, farm-to-fork initiatives, and much more. All recipes here have been revised to include more whole ingredients, sustainable foods, and a wide range of substitution options.This new edition features nearly 500 recipes for virtually any meal or occasion, including 150 all-new recipes for this editionMore than 150 full-color photographs of ingredients, techniques, and plated dishes are included in this new editionThe Culinary Institute of America explores the latest on topics such as locally sourced food, farm-to-fork initiatives, and food safetyLearn how to create dishes for vegan, vegetarian, gluten-free, and lactose-free diners With the latest information and a huge variety of recipes, "Techniques of Healthy Cooking" is the perfect source for exciting, flavorful, and healthful food.

 | Wiley

98,600원  | 20000101  | 9780471332695

Once again, The Culinary Institute of America has compiled a wealth of information and stunning recipes that are flavorful and innovative. This book will be a valuable addition to any kitchen library. The fact that the recipes are healthy is ...