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Hardcover

|April 14, 2014

$129.10 online

$140.95

save 8%

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Professional Cooking, Eighth Canadian Edition 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. Familiar material…
Hardcover

|April 7, 2014

$184.24

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Professional Cooking, Eighth Edition  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. Familiar material…
Hardcover

|March 23, 2015

$146.89

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Essentials of Professional Cooking, Second Edition , focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to…

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A basic text-workbook for the food preparation lab portion of the ``foodservice fundamentals'' course. Twenty-two compact chapters offer information on cooking procedures and food categories. Features small quantity recipes with simple ingredient, equipment and…
Hardcover

|December 30, 2009

$108.95

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This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet…

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This package includes a copy of ISBN 9780470587836, 9781118998700 and a registration code for the WileyPLUS Learning Space course associated with the Essentials of Professional Cooking text. Before you purchase, check with your instructor or review your course…

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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…

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The ultimate quick-reference cost control resource for busy kitchens The Chef's Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now in an updated third edition, this encyclopedic reference is packed…

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Ceserani and Kinton's The Theory of Catering Tutor Resource gives tutors full networkable rights to all the material provided on the CD in the student book, and more. This CD-ROM includes valuable resources for teaching students about the industry in an engaging…