Professional Cooking & Professional Cooking

Professional cooking professional cooking wayne gisslen / nobel life year published: 2019number of pages: 1040paper type: coated papersize: 21.5 x 27.5language: turkishvolume: paperbackisbn: 9786059746939author: wayne gisslentranslator: collectivemodern foodservice is evolving rapidly "for professional and chefs the book "cookery" also continues to evolve. trusted and fully tested recipes, in addition to content on basic skills, make this book a must-have resource for any serious student and professional. the eighth edition also includes important new and revised material reflecting the latest in culinary practices and techniques: the book consolidates basic cooking methods for meats, poultry and fish in a new chapter, strengthening knowledge in sections focusing on specific techniques and procedures for these products. an updated and newly added section on food presentation and plate preparation provides tools for designing modern presentations suitable for any food service operation. the popular sous-vide cooking technique, which is becoming more and more popular, is further reinforced with new "trend" recipes. the molecular gastronomy movement is growing with more interest and new discoveries, with an expanded collection of recipes using these techniques. a maximum of 25 can be ordered from this product. swordslife reserves the right to cancel orders over 25 units. This publication is ideal for readers seeking insightful and educational content. Prepared by experienced authors and printed with high-quality materials. Great for students, educators, and curious minds.