Advanced Professional Cooking, College EditionUpplaga 1
- Upplaga: 1a upplagan
- Utgiven: 1992
- ISBN: 9780471836834
- Sidor: 672 st
- Förlag: John Wiley & Sons
- Format: Inbunden
- Språk: Engelska
Om boken
Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions.
Åtkomstkoder och digitalt tilläggsmaterial garanteras inte med begagnade böcker
Mer om Advanced Professional Cooking, College Edition (1992)
I juli 1992 släpptes boken Advanced Professional Cooking, College Edition skriven av Wayne Gisslen. Det är den 1a upplagan av kursboken. Den är skriven på engelska och består av 672 sidor. Förlaget bakom boken är John Wiley & Sons som har sitt säte i Hoboken.
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Referera till Advanced Professional Cooking, College Edition (Upplaga 1)
Harvard
Gisslen, W. (1992). Advanced Professional Cooking, College Edition. 1:a uppl. John Wiley & Sons.
Oxford
Gisslen, Wayne, Advanced Professional Cooking, College Edition, 1 uppl. (John Wiley & Sons, 1992).
APA
Gisslen, W. (1992). Advanced Professional Cooking, College Edition (1:a uppl.). John Wiley & Sons.
Vancouver
Gisslen W. Advanced Professional Cooking, College Edition. 1:a uppl. John Wiley & Sons; 1992.
