Shared by:oxx78
Wayne Gisslen (Author)
Praise for Wayne Gisslens books on Professional Baking:
"An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues and mocha roll; even some unbaked desserts are tucked in at the end in this textbook for sweet tooths." —The Wall Street Journal
on Professional Cooking:
"This book has a place in the library for all who want to understand and build their basic cooking skills." —The American Institute of Wine and Food
Wayne Gisslens Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,100 recipes and more information than ever before, the Fifth Edition of this classic resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level. Special features include:
* Nearly 100 new recipes–along with more than 100 recipes from the master chefs of Le Cordon Bleu
* Expanded information–two new chapters covering cured food as well as pâtés and other cold foods, plus new material on game (birds and animals), and more
* Superb photography and design–1,000 color photographs of ingredients, techniques, and plated dishes, plus a fresh color-coded format
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| Info Hash: | 34c8d58535be0d87c7ad56fb168bbcfc954dcb5a |
| Creation Date: | Fri, 08 Apr 2011 11:59:40 -0400 |
| This is a Multifile Torrent | |
| Professional Cooking (gnv64).pdf 39.94 MBs | |
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| Combined File Size: | 39.94 MBs |
| Piece Size: | 64 KBs |
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