Item Tag: 96.1 Oz

Professional Cooking 3rd Edition by Wayne Gisslen Cookbook

The “Professional Cooking 3rd Edition” cookbook by Wayne Gisslen is a comprehensive textbook focused on the culinary arts, particularly in a professional setting. The author’s expertise and engaging writing style make this cookbook a must-have for anyone passionate about cooking and the food industry.

Professional Cooking 3rd Edition by Wayne Gisslen Cookbook

“Professional Cooking 3rd Edition by Wayne Gisslen Cookbook” is a comprehensive textbook focusing on cooking techniques, specifically tailored for professionals in the food industry. Published by Wiley & Sons, Inc., this hardcover book covers a wide range of subjects within the cooking realm, including methods for quantity cooking and professional techniques. With 864 pages and authored by Wayne Gisslen, this cookbook serves as a valuable resource for individuals looking to enhance their culinary skills and knowledge in a professional setting. Some highlighting and there’s initials on the bottom of the book. See photos.

Davis Advantage for Pathophysiology Introductory Concepts and Clinical

The Davis Advantage for Pathophysiology: Introductory Concepts and Clinical Perspectives is a comprehensive textbook authored by Theresa Capriotti, focusing on the subject of pathophysiology. Published by Davis Company, F. A. in 2020, this hardcover book is geared towards adult and further education levels with an advanced level of content. With 1224 pages, this textbook provides a detailed exploration of pathophysiology concepts and clinical perspectives, making it a valuable resource for medical students and professionals in the field.