2010, ISBN: 0470197528
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2010, ISBN: 9780470197523
Hardcover, Gebraucht, guter Zustand, USED-VARIOUS AMOUNTS OF WEAR-POSSIBLE HIGHLIGHTS-WE CANNOT GUARANTEE SUPPLEMENTS SUCH AS CD, ACCESS CODE, OR INFO TRAC., [PU: John Wiley and Sons]
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2010, ISBN: 9780470197523
Hardcover, Gebraucht, guter Zustand, Textbook, May Have Highlights, Notes and/or Underlining, BOOK ONLY-NO ACCESS CODE, NO CD, Ships with Tracking., [PU: John Wiley and Sons]
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ISBN: 9780470197523
New/New. Brand New Original US Edition, Perfect Condition. Printed in English. Excellent Quality, Service and customer satisfaction guaranteed!, 6
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2010, ISBN: 9780470197523
HARDBACK, Neubuch, P 1120., [PU: John Wiley & Sons]
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2010, ISBN: 0470197528
[EAN: 9780470197523], Gebraucht, guter Zustand, [PU: John Wiley and Sons], Textbook, May Have Highlights, Notes and/or Underlining, BOOK ONLY-NO ACCESS CODE, NO CD, Ships with Tracking, B… Altro …
2010, ISBN: 9780470197523
Hardcover, Gebraucht, guter Zustand, USED-VARIOUS AMOUNTS OF WEAR-POSSIBLE HIGHLIGHTS-WE CANNOT GUARANTEE SUPPLEMENTS SUCH AS CD, ACCESS CODE, OR INFO TRAC., [PU: John Wiley and Sons]
2010
ISBN: 9780470197523
Hardcover, Gebraucht, guter Zustand, Textbook, May Have Highlights, Notes and/or Underlining, BOOK ONLY-NO ACCESS CODE, NO CD, Ships with Tracking., [PU: John Wiley and Sons]
ISBN: 9780470197523
New/New. Brand New Original US Edition, Perfect Condition. Printed in English. Excellent Quality, Service and customer satisfaction guaranteed!, 6
2010, ISBN: 9780470197523
HARDBACK, Neubuch, P 1120., [PU: John Wiley & Sons]
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Informazioni dettagliate del libro - Professional Cooking: College Version
EAN (ISBN-13): 9780470197523
ISBN (ISBN-10): 0470197528
Copertina rigida
Anno di pubblicazione: 2010
Editore: Wiley
1088 Pagine
Peso: 2,785 kg
Lingua: eng/Englisch
Libro nella banca dati dal 2009-07-14T18:20:03+02:00 (Zurich)
Pagina di dettaglio ultima modifica in 2023-08-02T02:45:10+02:00 (Zurich)
ISBN/EAN: 0470197528
ISBN - Stili di scrittura alternativi:
0-470-19752-8, 978-0-470-19752-3
Stili di scrittura alternativi e concetti di ricerca simili:
Autore del libro : griffin, gerard, griffi, mary ellen, griff, mary way, judy martin, schaul, beckelmann, luther, bierbaum, englisch, otto bonhoff, 9783894254216, hasso wdel, frankel, wilfried bauer, orazio marcheslli, grenzsituationen der intensivmedizin, williams, taylor, veit valentin, könig, schutt kehm, smith, gisslen wayne
Titolo del libro: professional cooking, cook, der kapitän der alten schildkröte, handtinting, der hamburger dom, wegbereiter des kommunismus, pobrecito poeta que era, analyse linguistique approches, erinnerungen resistance, eine qualle trocknen, jung und alt, heilige schrift, der vorleser, bilder aus anatolien, neunzig minus eins, die petrusakte, kennwort, das unsichtbare visier band, die soldaten des führers kampf westen, nürnberger, trotzdem zum leben, hypnose und selbsthypnose einfach erklärt, manner schaffen europa, enzyklopädie der schach eröffungen, nibelungensage und gudrunlied, junginger, stadtlicbt lichtkunst, männer boot drei, bird, geschichte der deutschen revolution, invasion biology critique, holz lexikon, holzlexikon, das exlibris
Dati dell'editore
Autore: Wayne Gisslen
Titolo: Professional Cooking - College Version
Editore: John Wiley & Sons
1120 Pagine
Anno di pubblicazione: 2010-02-02
Peso: 2,756 kg
Lingua: Inglese
262,00 € (DE)
No longer receiving updates
228mm x 279mm x 46mm
BB; Hardcover, Softcover / Ratgeber/Essen, Trinken/Allgemeine Kochbücher, Grundkochbücher; Hotel- und Gastronomieberufe, Bewirtung; Hospitality; Hotelgewerbe, Gastronomie u. Touristik; Kochbuch; Kochen; Kochen u. Kochkunst; Professional Cooking & Culinary Arts; Kochen u. Kochkunst; Dienstleistungsgewerbe, Gastgewerbe
Recipe Contents Preface Chapter 1: The Food Service Industry Chapter 2: Sanitation and Safety Chapter 3: Tools and Equipment Chapter 4: Basic Principles of Cooking and Food Science Chapter 5: Menus, Recipes, and Cost Management Chapter 6: Nutrition Chapter 7: Mise en Place Chapter 8: Stocks and Sauces Chapter 9: Soups Chapter 10: Understanding Meats and Game Chapter 11: Cooking Meats and Game Chapter 12: Understanding Poultry and Game Birds Chapter 13: Cooking Poultry and Game Birds Chapter 14: Understanding Fish and Shellfish Chapter 15: Cooking Fish and Shellfish Chapter 16: Understanding Vegetables Chapter 17: Cooking Vegetables Chapter 18: Potatoes Chapter 19: Legumes, Grains, Pasta, and Other Starches Chapter 20: Cooking for Vegetarian Diets Chapter 21: Salad Dressings and Salads Chapter 22: Sandwiches Chapter 23: Hors d'Oeuvres Chapter 24: Breakfast Preparation Chapter 25: Dairy and Beverages Chapter 26: Sausages and Cured Foods Chapter 27: Pâtés, Terrines, and Other Cold Foods Chapter 28: Food Presentation and Garnish Chapter 29: Bakeshop Production: Basic Principles and Ingredients Chapter 30: Yeast Products Chapter 31: Quick Breads Chapter 32: Cakes and Icings Chapter 33: Cookies Chapter 34: Pies and Pastries Chapter 35: Creams, Custards, Puddings, Frozen Desserts, and Sauces Appendix 1: Metric Conversion Factors Appendix 2: Standard Can Sizes Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods Appendix 4: Kitchen Math Exercises: Metric Versions Appendix 5: Eggs and Safety Bibliography Glossary and Cooking Vocabulary.Altri libri che potrebbero essere simili a questo:
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