Linked Data Explorer

"This best selling book provides comprehensive coverage of culinary skills, from proper knife techniques to plate presentation. Written in an accessible format, this book contains recipes, techniques, and narrative appropriate for students, professionals, and home cooks alike."
"This best selling book provides comprehensive coverage of culinary skills, from proper knife techniques to plate presentation. Written in an accessible format, this book contains recipes, techniques, and narrative appropriate for students, professionals, and home cooks alike."@en
"Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs?with clear, in-depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now,"@en
""Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen"--"
"Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary."
"Accompanying CD-ROM has the main recipes from the book with options for modifying them and software for calculating nutritional values for recipes, summarizing invoices, tracking ingredient costs, and creating purchase orders."
"Presents step-by-step instructions for professional cooking techniques; covers cooking principles, sanitation and safety, nutrition, tools and equipment, and cost management; contains 1,200 recipes; and includes Wiley CulinarE-Companion software on a CD-ROM, providing all of the recipes from the book and the ability to modify them, create shopping lists, and perform other tasks."

genre

http://schema.org/genre

"Cookbooks"
"Electronic books"@en
"Electronic books"
"Electronic resource"

name

http://schema.org/name

"Professional cooking"
"Professional cooking"@en
"Professional cooking : appendix"
"專業西餐"
"Professional Cooking, College Version"@en
"Zhuan ye xi can = Professional cooking"
"Professional cooking : featuring recipes from Le Cordon Bleu, L'Art Culinaire, Paris, 1895"
"专业西餐 = Professional cooking"
"Professional cooking : college version"
"Professional cooking for canadian chefs + study guide"@en
"Professional Cooking"
"Zhuan ye xi can"
"Professional cooking for Canadian chefs"

workExample

http://schema.org/workExample