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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.