Essentials of professional cooking

dc.contributor.author	Gisslen, Wayne
dc.date.issued	2016
dc.identifier.isbn	978-1-118-99870-0
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/10415
dc.description	ix, 582 p. : ill.
dc.description.abstract	This book 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 perfection without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
dc.language.iso	en
dc.publisher	John Wiley & Sons, Inc.
dc.subject	Food service
dc.subject.other	Quantity cooking
dc.title	Essentials of professional cooking
dc.type	Book
dc.description.version	2nd edition