Instructor's Manual with Study Guide Solutions to Accompany Professional Cooking
By:"Wayne Gisslen","Drew C. Appleby"
Published on 2002-06-24 by
Preparing food professionally involves understanding both the hows and whys of cooking, from ingredients, equipment, and knife skills to cooking techniques and the proper execution of recipes. Wayne Gisslen's Professional Cooking has taught professional chefs these essential skills and procedures. Complete with a fresh, new interior design, the fifth edition brings this volume right up-to-date with the needs of today's chefs. This is the instructor's manual with CD-ROM to Professional Cooking.
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This Book was ranked 29 by Google Books for keyword Professional Cooking.
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Complete with a fresh, new interior design, the fifth edition brings this volume right up-to-date with the needs of today's chefs. This is the instructor's manual with CD-ROM to Professional Cooking.
