Wayne Gisslen – författare
Visar alla böcker från författaren Wayne Gisslen. Handla med fri frakt och snabb leverans.
13 produkter
Professional Garde Manger
A Comprehensive Guide to Cold Food Preparation
Av Lou Sackett, Jaclyn Pestka m. fl.
2010
2176 kr
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Maintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs with comprehensive and visual coverage of everything they need to know to master the cold kitchen. …
Professional Garde Manger, Study Guide
A Comprehensive Guide to Cold Food Preparation
Av Lou Sackett, Jaclyn Pestka m. fl.
Häftad, 2010
1102 kr
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Professional Garde Manger presents working chefs with a comprehensive and visual coverage of everything they need to know to master the cold kitchen. This new text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 750 recipe variations for …
Essentials of Professional Cooking
Inbunden, 2015
1853 kr
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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. …
Professional Cooking
E-bok, 2018
744 kr
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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. What has not changed is the core material that focuses on …
Professional Cooking, 9e Study Guide
Häftad, 2018
1045 kr
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This is the study guide to accompany Professional Cooking, 9eThe 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 …
Professional Baking
E-bok, 2021
640 kr
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A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including …
Professional Baking
Inbunden, 2021
1954 kr
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A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including …
Professional Cooking, with eBook Access Code
Inbunden, 2025
2230 kr
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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 …
Professional Cooking
E-bok, 2025
813 kr
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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 …
Professional Cooking, 10e Student Study Guide
Häftad, 2025
824 kr
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This is the study guide to accompany Professional Cooking, 10eThe 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 …
Essentials of Professional Cooking with Cheftec CD-ROM with Visual Foodlovers Guide Set
Inbunden, 2009
2322 kr
Tillfälligt slut
Professional Cooking, EMEA Edition
Häftad, 2019
683 kr
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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. What has not changed is the core material that focuses on …
