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Professional cooking

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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 the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.

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Detail Information

Series Title

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Call Number

641.5 GIS p

Publisher

New Jersey : Wiley., 2019

Collation

xix, 1083 p. : ill. ; 28 cm.

Language

English

ISBN/ISSN

978-1-119-58596-1

Classification

641.5

Content Type

-

Media Type

-

Carrier Type

-

Edition

ed. 9

Subject(s)

Masakan

Specific Detail Info

Asia Regional ed.

Statement of Responsibility

Gisslen, Wayne

Other version/related

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