Essentials of Professional Cooking
Designed for everyday reference, the book includes hundreds of full-color photos that illustrate basic manual techniques and highlighted boxes that provide at-a-glance information. The accompanying CD-ROM, with its popular ChefTecTutor® software, allows users to edit, modify, and print recipes (incl...
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Hoboken, NJ
John Wiley & Sons, Inc
2004
©2004 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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|---|---|---|---|
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| 020 | # | # | |a 9780471202028 |q hardback |
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| 100 | 1 | # | |a Gisslen, Wayne |d 1946- |e author |
| 245 | 1 | 0 | |a Essentials of Professional Cooking |c Wayne Gisslen |
| 264 | # | 1 | |a Hoboken, NJ |b John Wiley & Sons, Inc |c 2004 |
| 264 | # | 1 | |c ©2004 |
| 300 | # | # | |a xiv, 562 pages |b illustrations |c 29 cm. |e 1 CD-ROM (4 3/4 in.) |
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| 338 | # | # | |a computer disc |2 rdacarrier |
| 500 | # | # | |a Includes index |
| 520 | # | # | |a Designed for everyday reference, the book includes hundreds of full-color photos that illustrate basic manual techniques and highlighted boxes that provide at-a-glance information. The accompanying CD-ROM, with its popular ChefTecTutor® software, allows users to edit, modify, and print recipes (including hundreds of additional recipes from the original Professional Cooking); adjust portion size; conduct recipe searches by ingredient, meal, and cuisine type; and calculate nutritional analysis and recipe cost. |
| 650 | # | 0 | |a Quantity cooking |
| 650 | # | 0 | |a Food service |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=420847 |
| 964 | # | # | |c BOK |d HM |
Essentials of professional cooking