Professional Cooking, 9e with Wileyplus Card and the Chefs Companion 8e Set
by Wayne Gisslen
Professional Culinary Guide Through Nchs for Sullivan University with Wileyplus Card Set
by Wayne Gisslen
The Physiology of Taste (Vintage Classics)
by Jean Anthelme Brillat-Savarin
A book without precedent, skirting the line between recipe-book, memoir, history and philosophy, Jean-Anthelme Brillat-Savarin's The Physiology of Taste is edited with an introduction by Anne Drayton in Penguin Classics. Brillat-Savarin's unique, exuberant collection of dishes, experiences, reflections, history and philosophy raised gastronomy to an art form. First published in France in 1825, this remarkable book reflected a new era in French cuisine: the advent of the restaurant, which gave t...
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