Professional Cooking
By: Gisslen, Wayne
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Material type: 
BookPublisher: USA: Wiley, 1999Edition: 4th ed.Description: 896 p.ISBN: 0471382787 (hardcover); 9780471382782 (hardcover).Subject(s): Quantity cooking | Food service | Food ScienceDDC classification: 641.57 Gisslen 15796 4th 1999 Food.Science Summary: For peerless coverage of the theory and practice of baking. This edition is packed with new material and features - from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a stunning new user-friendly design. Features extensive contributions from the Le Cordon Bleu Cooking School, including procedures, techniques and tempting new recipes. 600 classic and creative recipes with 350 colour photographs.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Books
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 641.57 Gisslen 15796 4th 1999 Food.Science (Browse shelf) | Available | 15796 |
Total holds: 0
For peerless coverage of the theory and practice of baking. This edition is packed with new material and features - from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a stunning new user-friendly design. Features extensive contributions from the Le Cordon Bleu Cooking School, including procedures, techniques and tempting new recipes. 600 classic and creative recipes with 350 colour photographs.
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