Professional Cooking
- ISBN13:9781118636756
- 出版社:John Wiley & Sons Inc
- 作者:Wayne Gisslen
- 裝訂/頁數:平裝/264頁
- 規格:26.7cm*21cm*1.3cm (高/寬/厚)
- 版次:8
- 出版日:2014/03/03
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Professional Cooking continues to be the best-selling book for the introductory cooking courses in culinary programs. Gisslen’s provides a clear approach to explaining procedures and techniques, and then reinforces the learning through recipes. The 8th edition sharpens the focus on basic cooking methods and food science. Cooking methods have always been the emphasis of Professional Cooking, but the new organization of the text brings the basic procedures into a more prominent position, making it easier for instructors to teach these fundamentals. Methods are supported by an understanding of the principles of food science, which receives additional attention in this Eighth Edition. In keeping with this important trend, the revision of Professional Cooking includes expanded coverage of developments in sous vide cooking and molecular gastronomy.
作者簡介
Wayne Gisslen is the bestselling author of many cook books including Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley.
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