Advanced Professional Cooking (College ed)

Advanced Professional Cooking (College ed)

By: Wayne Gisslen (author)Hardback

1 - 2 weeks availability


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 detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions.

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Product Details

  • publication date: 28/07/1992
  • ISBN13: 9780471836834
  • Format: Hardback
  • Number Of Pages: 672
  • ID: 9780471836834
  • weight: 1468
  • ISBN10: 0471836834
  • edition: College ed

Delivery Information

  • Saver Delivery: Yes
  • 1st Class Delivery: Yes
  • Courier Delivery: Yes
  • Store Delivery: Yes

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