This is a new edition of the widely-used text for chef training and hospitality programmes. This comprehensive, practical introduction to the basic skills and procedures of commercial food preparation can be applied to any level or type of food service operation. It now includes 115 new recipes, for a total of over 800 recipes, supported by over 300 black-and-white photographs showing step-by-step procedures, and full color photographs that display the products. Hundreds of cooking terms are defined and the book includes ...
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This is a new edition of the widely-used text for chef training and hospitality programmes. This comprehensive, practical introduction to the basic skills and procedures of commercial food preparation can be applied to any level or type of food service operation. It now includes 115 new recipes, for a total of over 800 recipes, supported by over 300 black-and-white photographs showing step-by-step procedures, and full color photographs that display the products. Hundreds of cooking terms are defined and the book includes new international and ethnic recipes, and new material on multiplying and dividing recipe yields, nutrition, cooking equipment and sources. The previous editon of this book was published in 1982.
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Seller's Description:
Like New. Like New Inside and Outside. Clean and crisp pages w/no markings! Name on 1st-page...Excellent book! ( z1s226C ) Some minor wear on cover. ** Fast Shipping**
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Seller's Description:
Like New. Like New Inside and Outside. Clean and crisp pages w/no markings! Name on 1st-page...Excellent book! ( z1s226C ) Some minor wear on cover. ** Fast Shipping**
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
This is a used book in good condition and may show some signs of use or wear. This is a used book in good condition and may show some signs of use or wear.
Choose your shipping method in Checkout. Costs may vary based on destination.
Seller's Description:
Very Good. Size: 8x1x11; IN VERY GOOD CONDITION! Wiley: Professional Cooking, Second Edition(Hardcover). Copyright-1989, ISBN: 0471838489. Doesn't look brand new, it has only minimal wear and tear, mostly on the corners. We ship daily, Mon-Sat. Customer service is always our top priority! WE WILL NOT PROCESS INTERNATIONAL ORDERS! These orders will be cancelled automatically! Thank you! !
I wasn't even looking for a cookbook while browsing at "Goodwill", but this copy fairly leaped to my hand. Turning only a few pages I was convinced my own culinary experience was sadly lacking, which brought to mind, my son, a budding Chef, for a large NW hotel chain. He has had marvelous tutelage though I can see he will be greatly benefited by the overall superior information contained in this volume. Alas the CD-ROM companion I was looking for, before I got to this site, still alludes me.
Carrol W
Mar 3, 2011
Great resource
This book is great for getting useful information. The recipes are wonderful.
pj5555
Oct 18, 2008
for pros
but everyone can learn from this book. No kitchen is complete without at least one cook book geared to the commercial kitchen. Teaches you how to save time.
