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Professional Cooking by Mary Ellen Griffin and Wayne Gisslen (2010, Hardcover)
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Specificaties
- Objectstaat
- ISBN
- 9780470197523
- Subject Area
- Cooking, Business & Economics
- Publication Name
- Professional Cooking
- Publisher
- Wiley & Sons, Incorporated, John
- Item Length
- 11.2 in
- Subject
- Methods / Quantity, Industries / Food Industry, Methods / Professional
- Publication Year
- 2010
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Item Height
- 1.9 in
- Item Weight
- 98.6 Oz
- Item Width
- 9 in
- Number of Pages
- 1120 Pages
Over dit product
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0470197528
ISBN-13
9780470197523
eBay Product ID (ePID)
128492217
Product Key Features
Number of Pages
1120 Pages
Publication Name
Professional Cooking
Language
English
Subject
Methods / Quantity, Industries / Food Industry, Methods / Professional
Publication Year
2010
Type
Textbook
Subject Area
Cooking, Business & Economics
Format
Hardcover
Dimensions
Item Height
1.9 in
Item Weight
98.6 Oz
Item Length
11.2 in
Item Width
9 in
Additional Product Features
Edition Number
7
Intended Audience
Scholarly & Professional
LCCN
2009-045858
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
641.5/7
Table Of Content
Recipe Contents. Preface. Chapter 1: The Food Service Industry. Chapter 2: Sanitation and Safety. Chapter 3: Tools and Equipment. Chapter 4: Basic Principles of Cooking and Food Science. Chapter 5: Menus, Recipes, and Cost Management. Chapter 6: Nutrition. Chapter 7: Mise en Place. Chapter 8: Stocks and Sauces. Chapter 9: Soups. Chapter 10: Understanding Meats and Game. Chapter 11: Cooking Meats and Game. Chapter 12: Understanding Poultry and Game Birds. Chapter 13: Cooking Poultry and Game Birds. Chapter 14: Understanding Fish and Shellfish. Chapter 15: Cooking Fish and Shellfish. Chapter 16: Understanding Vegetables. Chapter 17: Cooking Vegetables. Chapter 18: Potatoes. Chapter 19: Legumes, Grains, Pasta, and Other Starches. Chapter 20: Cooking for Vegetarian Diets. Chapter 21: Salad Dressings and Salads. Chapter 22: Sandwiches. Chapter 23: Hors d'Oeuvres. Chapter 24: Breakfast Preparation. Chapter 25: Dairy and Beverages. Chapter 26: Sausages and Cured Foods. Chapter 27: P'tés, Terrines, and Other Cold Foods. Chapter 28: Food Presentation and Garnish. Chapter 29: Bakeshop Production: Basic Principles andIngredients. Chapter 30: Yeast Products. Chapter 31: Quick Breads. Chapter 32: Cakes and Icings. Chapter 33: Cookies. Chapter 34: Pies and Pastries. Chapter 35: Creams, Custards, Puddings, Frozen Desserts, andSauces. Appendix 1: Metric Conversion Factors. Appendix 2: Standard Can Sizes. Appendix 3: Approximate Weight-Volume Equivalents of DryFoods. Appendix 4: Kitchen Math Exercises: Metric Versions. Appendix 5: Eggs and Safety. Bibliography. Glossary and Cooking Vocabular.
Synopsis
This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced Culinar E-Companion Recipe Management software contains all recipes from the book - and 90 bonus recipes. The software is available through download with the registration code in the back of the book., Study from the best for guaranteed career success! Wayne Gisslen's Professional Cooking has led the way as "simply the best" resource for new and practicing chefs! It is the best-selling undergraduate food preparation textbook in the marketplace. With its clear and effective approach to mastering basic skills and concepts through understanding and practice, Professional Cooking has earned a permanent place in the lives of millions of chefs whose careers it has helped launch. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. This College Edition of Professional Cooking, Seventh Edition, includes CulinarE-Companion(tm) Recipe Management software, which is yours to download and keep. No subscriptions fees or temporary trial access--CulinarE-Companion gives you digital versions of all 1,300 recipes in the print text, plus 90 bonus recipes. With CulinarE-Companion you can: Resize and edit recipes Add and organize your own recipes and related content Convert measurements from US to metric, and vice versa Create shopping lists, and Analyze the nutritional content of ingredients and recipes. CulinarE-Companion also includes audio pronunciations and illustrated procedures for additional learning support. Once CulinarE-Companion is installed on your computer's hard drive, it's yours to keep and never expires! Building on this text's hallmark features---simple and clear language, professional recipe format, instructional photo program, and understanding basic concepts to achieve mastery of essential skills, the Seventh Edition also features: Enhanced visual program with over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary math. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place., This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslens reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed.
LC Classification Number
TX820.G54 2010
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