Professional Cooking for Canadian Chefs, Textbook and Study Guide
by Wayne Gisslen, Mary Ellen Griffin, and Le Cordon Bleu
The National Assessment Institute Handbook for Safe Food Service Management
by Nancy R. Rue
For sophomore/senior-level courses in Menu Planning, Food Production, Food Management.Exceptionally thorough, this text offers single-volume coverage of ALL aspects of menu planning-from determining who the customer is, to how to market the menu to them, available kitchen equipment, recipe costs, how to make a profit, figuring selling prices, menu analysis, nutrition, printing the menu (including desktop publishing), menu accuracy and all of the different types of menus (from fast food to fine d...
Professional Cooking 8e Cbp F/Suny Cobbleskill with Wileyplus Card Set
by Wayne Gisslen
Butchers Are Like Pineapples. Tough On The Outside Sweet On The Inside
by Tbo Publications
The Rich Caterer's Bible Companion (The Rich Caterer's Bible)
by Karen Bast and Jeff Dombeck
Foundations of Food Preparation
by Jeanne Freeland-Graves and Gladys C. Peckham
Designed for the first college course in Food Preparation and very basic food science. This book presents the basic principles and practices of food preparation. It helps students understand how ans why foods respond to heat, etc. The Sixth Edition has been thoroughly revised and updated to include recent, relevant issues in the field.
Healthy Means...Renal! 100+1 Shapes of Renal Diet [2 BOOKS IN 1]
by Melinda White
Set: Pro Cooking 8e W/ Wpc & Pro Cooking Ssg with Garde Manager and GM Ssg for Rrc
by Wayne Gisslen
Set: Professional Cooking 8e and Professional Baking 7e for Loyalist College
by Wayne Gisslen
On the menu at Chanterelle, New York's dazzling four-star restaurant, expect to find foie gras, ethereal sauces, and its signature dish, a sublime seafood sausage. But off the menu, Chanterelle presents a different face -- every day at 4:45, a long table is set and the restaurant "family" sits down to dinner. And what they eat are the delicious peasant and bourgeois dishes that have made families happy forever, and thrive in the home kitchen.In Off the Menu, Chanterelle's chef David Waltuck marr...
Professional Cooking 7e with Food Selection and Preparation 2e Set
by Wayne Gisslen
Signature Tastes of New Jersey (Signature Tastes, #1)
by Steven W Siler
The Ultimate Weekly Meal Planner for the Health Conscious Busy Person
by Krisanto Studios