-
Magnus Per
Gisslén (born 25
December 1962) is a
Swedish professor and
State Epidemiologist. In 1996, he
defended his
thesis on the
diagnosis and treatment...
- eggs
Scalded milk
Malted milk
Gisslen wrote, "910 g
water + 90 g
nonfat dry milk" ⟹ 90 g/910 g ≈ 0.0989 = 9.89%.
Gisslen also wrote, "14.5 oz
water + 1...
-
Medallion (food) List of beef
dishes Food
portal "What are
tournedos of beef?"
Gisslen,
Wayne (2006).
Professional Cooking,
College Version. John
Wiley and Sons...
- maint:
location missing publisher (link) Cuisine-french.com Full
recipe from
French Chef
Professional Baking Fifth Edition,
Wayne Gisslen v t e v t e...
-
Saltimbocca (cooked)
Italy portal Food
portal List of veal
dishes Wayne Gisslen, Mary
Ellen Griffin, Le
Cordon Bleu,
Professional Cooking for Canadian...
-
Paris Bistros: A
Guide to the Best, 1995, ISBN 0880014172, p. 86
Wayne Gisslen, Le
Cordon Bleu
Professional Cooking,
Fifth Edition, 2003
Sharon Tyler...
- Connecticut:
Greenwood Publishing Group. pp. 177. ISBN 978-0-313-33725-3.
Gisslen,
Wayne (March 2006).
Professional Cooking, 6th edition. Hoboken, New Jersey:...
- (1961), p. 3-1 to 3-5.
Gisslen (2012), p. 107-124. Hitz (2009), p. 51-52.
Gisslen (2012), p. 107.
Wihlfahrt (1915), p. 42-43.
Gisslen (2012), p. 97. Navy...
-
agent Corn
starch Arrowroot Waxy
maize Bread crumbs Starch gelatinization Gisslen,
Wayne (2003).
Professional Cooking. New York, NY: John
Wiley & Sons, Inc...
- Media. ISBN 9780387385655.
Retrieved 15
December 2017 – via
Google Books.
Gisslen,
Wayne (17
January 2012).
Professional Baking. John
Wiley & Sons. ISBN 9781118083741...
