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Professional Cooking ISBN 0-471-83849-7 Cookbook 800 pages long

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Condition:
Like New
Look at all photos for condition. The top edge of the cover is reflecting light.
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Located in: Fresno, California, United States
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eBay item number:183647166441
Last updated on Aug 03, 2024 07:29:34 MYTView all revisionsView all revisions

Item specifics

Condition
Like New
A book in excellent condition. Cover is shiny and undamaged, and the dust jacket is included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear. See all condition definitionsopens in a new window or tab
Seller Notes
“Look at all photos for condition. The top edge of the cover is reflecting light.”
Educational Level
Professional
Subject
Food & Wine
Country/Region of Manufacture
United States
ISBN
9780471838494

About this product

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471838497
ISBN-13
9780471838494
eBay Product ID (ePID)
122261947

Product Key Features

Edition
2
Book Title
Cooking
Number of Pages
848 Pages
Language
English
Publication Year
1989
Topic
General, Methods / Professional
Illustrator
Yes
Genre
Cooking
Author
Wayne Gisslen
Format
Hardcover

Dimensions

Item Height
1.8 in
Item Weight
77 Oz
Item Length
11.3 in
Item Width
8.8 in

Additional Product Features

Intended Audience
Trade
LCCN
88-018817
Dewey Edition
21
Dewey Decimal
641.57
Table Of Content
The Food Service Industry. Sanitation and Safety. Tools and Equipment. Basic Cooking Principles. The Recipe: Its Structure and Its Use. The Menu. Preparation. Stocks and Sauces. Soups. Understanding Meats. Cooking Meats. Understanding Poultry. Cooking Poultry. Understanding Fish and Shellfish. Cooking Fish and Shellfish. Understanding Vegetables. Cooking Vegetables. Potatoes and Other Starches. Salads and Salad Dressings. Sandwiches and Hors D2Oeuvres. Breakfast Preparation, Dairy Products, and Coffee and Tea. Food Presentation and Garnish. Recipes From International Cuisines. Bakeshop Production: Basic Principles and Ingredients. Yeast Products. Quick Breads. Cakes and Icings. Cookies. Pies and Pastries. Creams, Custards, Puddings, Frozen Desserts, and Sauces. Appendices. Bibliography. Glossary. Index.
Synopsis
Now in a revised and expanded Second Edition, this work remains the most thorough guide available to basic cooking skills. Included within its pages you'll find tips, techniques and trade secrets that will make cooking and entertainment at home easier, more efficient, more creative and more fun. Incorporating over 900 recipes--including 115 new recipes--it has numerous other features including: a new chapter devoted to hors d'oeuvres, new international and ethnic recipes, updated information on nutrition, and expanded coverage of the latest in cooking equipment. There are also tips on using microwaves, techniques for dividing and multiplying recipe yields, more salad recipes and explanations for use of baker's percentages. Since it was originally written for professionals, there are behind-the-scenes insights that cannot be found in ordinary cookbooks. Contains the techniques the pros use to select, prepare and store raw ingredients; how they cook economically and avoid waste; and how they present food attractively., * New professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.
LC Classification Number
TX820

Item description from the seller

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Treadle Lady

98.9% positive feedback3.6K items sold

Joined Jun 2000
Old sewing machines have been part of my life since learning to use my grandmother's Singer sewing machine when I was 9 years old.My book about cleaning and using old machines has great reviews and ...
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