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Professional Cooking: College Edition by Wayne Gisslen (Hardcover, 2002)

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£138.93

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Product Description : Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions.* 1,000 recipes, including 250 from Le Cordon Bleu.* 250 new color photographs1,000 photographs in allof plated dishes and stepbystep techniques.* New chapters on sausages and cured foods; pates, terrines, and other cold foods.* New professionallevel CDROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.

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The new edition of a classic bestseller Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs with clear, detailed instruction in the cooking theory and techniques necessary to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today. What's new in the Fifth Edition Nearly 100 new recipes along with more than 100 recipes from the master chefs of Le Cordon Bleu Expanded and updated information featuring two new chapters on sausages and pates, plus new material on game (birds and animals), and more Hundreds of new color photographs illustrating ingredients, step-by-step techniques, and plated dishes in splendid visual detail Stunning new design introducing a fresh pedagogical use of color to make it easy to find information quickly FREE ChefTec(t) CD-ROM packed with recipes from the book and professional-level functionality, including automatic recipe resizing, U.S./metric conversions, recipe costing, purchasing lists, nutritional analysis, and instant searching and sorting