The Manual Of The Professional Cook
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The Manual Of The Professional Cook
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Author : Marcel Pouget
language : en
Publisher:
Release Date : 1962
The Manual Of The Professional Cook written by Marcel Pouget and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1962 with Cookbooks categories.
The Manual Of The Professional Cook
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Author : Marcel Pouget
language : en
Publisher:
Release Date : 1962
The Manual Of The Professional Cook written by Marcel Pouget and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1962 with Caterers and catering categories.
Professional Cooking Teacher S Manual
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Author : Wayne Gisslen
language : en
Publisher: Wiley
Release Date : 1989-05-03
Professional Cooking Teacher S Manual written by Wayne Gisslen and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989-05-03 with Cooking categories.
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.
Instructor S Manual With Study Guide Solutions To Accompany Professional Cooking
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Author : Gisslen
language : en
Publisher:
Release Date : 2002-06-24
Instructor S Manual With Study Guide Solutions To Accompany Professional Cooking written by Gisslen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-06-24 with Food service categories.
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.
The Manual Of The Professional Cook
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Author : Marcel Pouget
language : en
Publisher:
Release Date : 1957
The Manual Of The Professional Cook written by Marcel Pouget and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1957 with Cooking categories.
Manual Of Professional Cook Training
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Author : Bateman, John R
language : en
Publisher: Burnaby, B.C. : Edited, printed, and distributed by Pacific Vocational Institute
Release Date : 1984
Manual Of Professional Cook Training written by Bateman, John R and has been published by Burnaby, B.C. : Edited, printed, and distributed by Pacific Vocational Institute this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Food service categories.
The Ultimate Cook S Manual
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Author : Marianne Magnier-Moreno
language : en
Publisher:
Release Date : 2016-11
The Ultimate Cook S Manual written by Marianne Magnier-Moreno and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11 with Cooking categories.
The Ultimate Cook's Manual gives readers all the technical know-how required to become an expert in the art of cooking. Each of the recipes feature a full-colour cross-section illustration, step-by-step photography and a hero image in order to both inspire the reader and demystify the building blocks of cooking, with reference to French classics. The Ultimate Cook's Manualincludes basics (preparing meat; preparing fish; sauces; stocks; emulsions) as well as recipes for fish and seafood (confit salmon; cod in herb crust), meat (roast chicken with herb butter; rabbit with mustard sauce; pot-au-feu), vegetables (potatoes dauphine; glazed brussels sprouts; asparagus in sabayon) and warm and cold entrees (gravlax of salmon; salmon tartare; scallop carpaccio; cheese souffle; ravioli with fois gras; crepes souffle). A comprehensive glossary includes tips for plating, chopping, setting a table and essential utensils. It is beautifully shot and illustrated and is a wonderful companion to the hugely successful title Patisserie, from the same publisher.
New Professional Chef Instructor S Manual
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Author : Culinary Institute of America
language : en
Publisher: Van Nostrand Reinhold
Release Date : 1991
New Professional Chef Instructor S Manual written by Culinary Institute of America and has been published by Van Nostrand Reinhold this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Cooking categories.
Professional Cooking For Canadian Chefs Teacher S Manual
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Author : Wayne Gisslen
language : en
Publisher: Wiley
Release Date : 2002-08-28
Professional Cooking For Canadian Chefs Teacher S Manual written by Wayne Gisslen and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-08-28 with Cooking categories.
Instructor S Manual To Accompany Advanced Professional Cooking
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Author : Wayne Gisslen
language : en
Publisher:
Release Date : 1992
Instructor S Manual To Accompany Advanced Professional Cooking written by Wayne Gisslen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Quantity cooking categories.