About this title: This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. This new edition ...
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Note: This is a general synopsis. Each listing is described below.
Description: Good. Shows some signs of wear, and may have some markings on the inside. Shipped to over one million happy customers. Your purchase benefits world literacy! read more
Description: Good. Former Library book. Shows some signs of wear, and may have some markings on the inside. Shipped to over one million happy customers. Your purchase benefits world literacy! read more
Description: Good. Shows some signs of wear, and may have some markings on the inside. Shipped to over one million happy customers. Your purchase benefits world literacy! read more
Description: Acceptable. Shows definite wear, and perhaps considerable marking on inside. Shipped to over one million happy customers. Your purchase benefits world literacy! read more
Description: Fair. 0471320668 READABLE CONDITION ALL PAGES INTACT, COVERS HAVE SOME WEAR AND TEAR. HAS MINOR WRITINGS INSIDE (STOCK#: NOENN-CF4) read more
Binding: Hardcover
Publisher: Wiley
Date Published: 2002-06-15
ISBN-13:9780471397113ISBN:0471397113
Description: Good. A Great Deal! ! ! ! /Book is in good shape, but may contain underlining or highlighting inside/ *Sorry! No CD---CD missing/ Buy from me and you won't be let down! ! ! / APO/FPO Orders Appreciated! ! ! read more
Edition: Third Edition
Binding: Hardcover
Publisher: John Wiley and Sons Inc., New York
Date Published: 1995
ISBN-13:9780471593010ISBN:047159301X
Description: Illustrated. Very Good. No Jacket. This culinary arts textbook has a gray hard cover with white lettering and a color cover photo illustration. Writing on front endpaper; pages wavy, but most clean. Index pages stuck together. This book introduces students to the basics of professional cooking, illustrated throughout with color and black-and-white photos. 828 pages, including index; 9"x11". read more
Edition: Reprint
Binding: Hardcover
Publisher: Wiley, Somerset, New Jersey
Date Published: 2002
ISBN-13:9780471397113ISBN:0471397113
Description: Good. No Jacket. 0471397113 This book has some shelf wear as well as marks on the cover and pages. This book is 957 pages of a cooking textbook that comes with a CDROM. read more
Edition: Second Edition-Sixth Printing
Binding: Hardcover
Publisher: John Wiley & Sons Inc, NY
Date Published: 1989
ISBN-13:9780471838487ISBN:0471838489
Description: Very Good. No Jacket. 4to-over 9¾"-12" tall. 808 pages-illustrate and indexed-a little highlighting and some pages have some scribbling. read more
Description: John Wiley and Sons, c1995, Third edition, First printing, ; Color pictorial hardcover, 11x9", illustrated, color photos, indexed, 828 pages, covers lightly soiled, wear to spine ends and corners, light highlighting of text, else a solid copy, GOOD+. A nice copy you will be happy to own! read more
Edition: 7th printing
Binding: Black/red
Publisher: John Wiley & Sons, NY
Date Published: 1989
ISBN-13:9780471838494ISBN:0471838497
Description: 300 B/W photos. drawings. Hardcover. Owner name blacked out, else near fine in near fine DJ., Blk/yel/whit/ Thick quarto, 808 pp, A textbook for professional cooks. Over 900 recipes, hor d'oeuvres section. Dividing and multiplying recipies. Nutrition tips. Much revision since 1st printing: new hors d'oeuvres, nutrition, ethnic recipes, how to divide a recipe, etc. read more
Edition: Fifth Ed
Binding: Decorated Board
Publisher: John Wiley & Sons Inc, Somerset, New Jersey, U.S.A.
Date Published: 2003
ISBN-13:9780471397113ISBN:0471397113
Description: Near Fine. No Jacket. 11" x 8 1/2" 960 pp and Includes CD-Rom Subject Index and Recipe index. With a forward by Andre J. Cointreau, President of Cordon Bleu. read more
Binding: Hardcover
Publisher: John Wiley & Sons Inc
Date Published: 1983
ISBN-13:9780471082484ISBN:0471082481
Description: Near Fine with no dust jacket; Edge wear on cover; text is clean, tight, bright & unmarked...looks BRAND NEW! 0471082481. Ships immediately with free delivery confirmation. Not ex-lib. Not a remainder. Pictorial cover. No dust jacket.; 1.94 x 11.3 x 8.81 Inches; 680 pages. read more
"Wonderful reference for the culinary student but not for the home user. All recipes are given in commercial quantities and in weights (not measurements). The food science portion of every chapter is incredibly interesting however, especially if one wanted to know (and see pictured) every kind of potato (or fill in the blank as you choose) grown on earth, its unique granular structure, and the seventeen ways you can mess it up."
"but everyone can learn from this book. No kitchen is complete without at least one cook book geared to the commercial kitchen. Teaches you how to save time."
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