skip to content
Advanced professional cooking Preview this item
ClosePreview this item
Checking...

Advanced professional cooking

Author: Wayne Gisslen
Publisher: New York : Wiley, ©1992.
Edition/Format:   Book : English
Database:WorldCat
Summary:
A guide to advanced professional cooking for culinary students that provides a detailed overview of more complex preparation methods and tools, along with tips for cooking a variety of North American dishes, including soups, pasta, salads, seafood, beef, poultry, pork, vegetables, and more.
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

 

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Wayne Gisslen
ISBN: 0471836834 9780471836834
OCLC Number: 24698361
Description: xxi, 645 p. : ill. (some col.) ; 26 cm.
Responsibility: Wayne Gisslen.
More information:

Abstract:

A guide to advanced professional cooking for culinary students that provides a detailed overview of more complex preparation methods and tools, along with tips for cooking a variety of North American dishes, including soups, pasta, salads, seafood, beef, poultry, pork, vegetables, and more.

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

All user tags (2)

View most popular tags as: tag list | tag cloud

Similar Items

Related Subjects:(2)

User lists with this item (1)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


<http://www.worldcat.org/oclc/24698361>
library:oclcnum"24698361"
library:placeOfPublication
library:placeOfPublication
owl:sameAs<info:oclcnum/24698361>
rdf:typeschema:Book
schema:about
schema:about
schema:about
schema:about
schema:about
schema:copyrightYear"1992"
schema:creator
schema:datePublished"1992"
schema:description"A guide to advanced professional cooking for culinary students that provides a detailed overview of more complex preparation methods and tools, along with tips for cooking a variety of North American dishes, including soups, pasta, salads, seafood, beef, poultry, pork, vegetables, and more."@en
schema:exampleOfWork<http://worldcat.org/entity/work/id/43679456>
schema:inLanguage"en"
schema:name"Advanced professional cooking"@en
schema:numberOfPages"645"
schema:publisher
schema:url
schema:workExample

Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.