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| wayne gisslen: Professional Cooking Wayne Gisslen, 1999-10-13 Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary. |
| wayne gisslen: Professional Garde Manger Lou Sackett, Jaclyn Pestka, Wayne Gisslen, 2010-03-15 Maintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs with comprehensive and visual coverage of everything they need to know to master the cold kitchen. This new text on garde manger work provides step-by-step techniques and procedures covering 375 recipes and 400 recipe variations for the garde manger chef. Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field. This much-awaited text provides a complete look at this specialized area in culinary arts. |
| wayne gisslen: Study Guide to Accompany Professional Cooking Wayne Gisslen, Mary Ellen Griffin, 2010-04-05 The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material. |
| wayne gisslen: Essentials of Professional Cooking, Textbook and NRAEF Student Workbook Wayne Gisslen, 2003-04-21 Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file. |
| wayne gisslen: Advanced Professional Cooking Wayne Gisslen, 1992-08-01 |
| wayne gisslen: Professional Cooking Wayne Gisslen, 2018-02-13 The Ninth Edition ofProfessional Cooking 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. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge. |
| wayne gisslen: Professional Baking Wayne Gisslen, 2016-09-21 Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style. |
| wayne gisslen: Baking and Pastry The Culinary Institute of America (CIA), 2009-05-04 First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu. |
| wayne gisslen: Professional Baking 6e with Professional Baking Method Card Package Set Wayne Gisslen, 2012-01-18 Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The text continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics. |
| wayne gisslen: How Baking Works Paula I. Figoni, 2010-11-09 An up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience. |
| wayne gisslen: Professional Baking, with Method Cards Wayne Gisslen, 2008-03-03 Professional Baking by Wayne Gisslen is worth the money because this helped me to form the foundation of my knowledge on the subject. Amazon.com review Professional Baking is the most widely used textbook for the introductory baking course. Its comprehensiveness is unmatched in the market and its clear and technically accurate content provide readers with the base of knowledge that they need to further their skills. This new edition continues to provide comprehensive coverage of the basics (bread making and cake mixing) and provides enhanced coverage of higher level techniques (pastry, chocolate, sugar work), which are becoming increasingly common in the introductory course. |
| wayne gisslen: On Baking Sarah R. Labensky, Priscilla A. Martel, Eddy Van Damme, 2013-08-27 For courses in baking and the pastry arts. On Baking, Third Edition brings a fresh new design and 350+ new images to the “fundamentals” approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the “hows” and “whys,” starting with general procedures, highlighting core principles and skills, and then presenting many applications and sample recipes. Professionalism, breads, desserts and pastries, and advanced pastry work are each covered in detail, and baking and pastry arts are presented in cultural and historical context throughout. An expanded recipe testing program involving chef-instructors at leading culinary schools ensures superior accuracy, clarity and instructional value. This edition reflects key trends including artisan baking, sensory science, and flavor pairing, and is complemented by a greatly enhanced support package, including media solutions MyCulinaryLab for course management and Pearson Kitchen Manager for recipe management. |
| wayne gisslen: Nutrition for Foodservice and Culinary Professionals Karen E. Drummond, Lisa M. Brefere, 2000-08-29 The study of nutrition has grown in importance for the hospitality industry and is now a required course in the hospitality curriculum. This is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet. This new edition covers an encyclopedic range of topics including guidelines on healthy weight and the treatment of high blood pressure, non-fat and low-fat ingredients. A new chapter covers food purchasing, receiving and storage of healthy ingredients. |
| wayne gisslen: The Chef's Art Wayne Gisslen, 1992-10-23 Explains how cooking works and how to organize your steps in order to prepare elegant meals quickly and less effortlessly to obtain the exact results you want. Presents gourmet recipes for serving 4 or 16 delicous repasts. Basic procedures are illustrated with 200 step-by-step photographs. Features 16 pages of color photos showing various presentations of finished dishes. Over 600 recipes for all kinds of menu items serve as practical examples of the food types and cooking methods discussed. Also includes an appendix of recipes for basic sauces and other recipe ingredients. |
| wayne gisslen: Professional Baking, Trade Version Wayne Gisslen, 1994-12-12 For peerless coverage of the theory and practice of baking. This edition is packed with new material and features - from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a stunning new user-friendly design. Features extensive contributions from the Le Cordon Bleu Cooking School, including procedures, techniques and tempting new recipes. 600 classic and creative recipes with 350 colour photographs. |
| wayne gisslen: The Professional Bakeshop Wayne Gisslen, 2013-07-29 The most comprehensive guide on the market for aspiring or professional bakers and pastry chefs and serious home bakers This complete guide to the art and science of baking and pastry from Wayne Gisslen offers straightforward, practical guidance on the fundamentals of baking. Covering everything from how ingredients interact to mixing methods for doughs to step-by-step baking advice, this is an essential resource for professionals who want to brush up on technique as well as home bakers who want to take their hobby to a higher level. The book offers a complete guide to the basics of preparing breads, pastry doughs, cakes, creams, icings, and much more. Throughout, step-by-step photographs explain key techniques while luscious illustrations of finished items offer plating and decorating suggestions. Ideal for professionals and home bakers at almost any skill level, covering everything from the fundamentals of baking to the complexities of chocolate and sugarwork Features nearly 750 recipes and variations, many including both large and small batch measurements Written by Wayne Gisslen, bestselling author of Professional Cooking, Professional Baking, Essentials of Professional Cooking, and The Chef's Art and coauthor of Professional Garde Manger, all from Wiley |
| wayne gisslen: The Viennese Pastry Cookbook Lilly Joss Reich, 1996 |
| wayne gisslen: The Il Fornaio Baking Book Franco Galli, 1993-08-01 Celebrating the Italian culinary legacy of both staunch traditionalism and irrepressible innovation, Italian-born baker Franco Galli presents over 70 classic and inventive recipes from the kitchens of the award-winning Il Fornaio bakeries, restaurants, and cafes. From traditional and specialty breads, pizza, foccacia, and other savory dishes to a temptingly sweet selection of biscotti, cakes, and tarts, these carefully developed, easy-to-follow recipes are woven with Galli's heart warming family memories and fascinating pieces of lore into an entertaining, instructional narrative. Generously illustrated with hand-toned photographs, The Il Fornaio Baking Book is engagingly authentic and contagious in its enthusiasm for baking. |
| wayne gisslen: Ayala's Angel Anthony Trollope, 2016-01-05 THE TWO SISTERS. When Egbert Dormer died he left his two daughters utterly penniless upon the world, and it must be said of Egbert Dormer that nothing else could have been expected of him. The two girls were both pretty, but Lucy, who was twenty-one, was supposed to be simple and comparatively unattractive, whereas Ayala was credited,—as her somewhat romantic name might show,—with poetic charm and a taste for romance. Ayala when her father died was nineteen. We must begin yet a little earlier and say that there had been,—and had died many years before the death of Egbert Dormer,—a clerk in the Admiralty, by name Reginald Dosett, who, and whose wife, had been conspicuous for personal beauty. Their charms were gone, but the records of them had been left in various grandchildren. There had been a son born to Mr. Dosett, who was also a Reginald and a clerk in the Admiralty, and who also, in his turn, had been a handsome man. With him, in his decadence, the reader will become acquainted. There were also two daughters, whose reputation for perfect feminine beauty had never been contested. The elder had married a city man of wealth,—of wealth when he married her, but who had become enormously wealthy by the time of our story. He had when he married been simply Mister, but was now Sir Thomas Tringle, Baronet, and was senior partner in the great firm of Travers and Treason. Of Traverses and Treasons there were none left in these days, and Mr. Tringle was supposed to manipulate all the millions with which the great firm in Lombard Street was concerned. He had married old Mr. Dosett's eldest daughter, Emmeline, who was now Lady Tringle, with a house at the top of Queen's Gate, rented at £1,500 a year, with a palatial moor in Scotland, with a seat in Sussex, and as many carriages and horses as would suit an archduchess. Lady Tringle had everything in the world; a son, two daughters, and an open-handed stout husband, who was said to have told her that money was a matter of no consideration. |
| wayne gisslen: Menu Engineering Michael L. Kasavana, Donald I. Smith, Raymond S. Schmidgall, 1990-01-01 |
| wayne gisslen: Is He Popenjoy? Anthony Trollope, 1878 |
| wayne gisslen: Cuisine and Culture Linda Civitello, 2011-03-29 Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject. |
| wayne gisslen: Raw Vegetable Juices Norman Wardhaugh Walker, 2003 Whats missing on your bookshelf? This new addition!! The lack or deficiency of certain elements, such as vital organic minerals and salts from our customary diet is the primary cause of nearly every sickness and disease. How can we most readily furnish our body with the elements needed? It is hoped that this delightful book will prove to be of considerable help to those who wish to derive the utmost benefit from natural food. |
| wayne gisslen: Bakery Samuel A. Matz, 1960 |
| wayne gisslen: On Cooking Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, 2014-01-22 For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. Teaching and Learning Experience: The text's time-tested approach is further enhanced with MyCulinaryLab(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) enables you to study and master content online--in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional-Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170. |
| wayne gisslen: A Treasury of Jewish Holiday Baking Marcy Goldman, 2009 The updated edition of a kitchen classic, now with 30 new recipes for favorite savory holiday dishesKeep age-old holiday traditions alive and start delicious new ones withA Treasury of Jewish Holiday Baking, nominated for a Julia Child Cookbook Award. Professional pastry chef and BetterBaking.com creator, Marcy Goldman has lovingly assembled a comprehensive collection of easy-to-follow, time-tested recipes from one of the world's great baking traditions, from sweet raisin challah for Rosh Hashanah to apricot-filled Hamantaschen for Purim and velvety Shabbat marble cake. Now bring the warmth of the holidays into your own home with hundreds of easy-to-follow, time-tested recipes, certain to bring back old memories and create new ones. |
| wayne gisslen: Essentials of Professional Cooking Wayne Gisslen, 2015-03-23 Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management. |
| wayne gisslen: The Fundamental Techniques of Classic Pastry Arts French Culinary Institute, Judith Choate, 2009-11-01 this guide covers the many skills an aspiring pastry chef must master. It presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes and petits fours. |
| wayne gisslen: The Advanced Professional Pastry Chef Bo Friberg, 2003-03-10 Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and--like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition (Wiley: 0-471-35925-4)--contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today. Topics covered in depth include decorated cakes, modernist desserts, wedding cakes and holiday favorites, sugar work, marzipan figures, and chocolate decorations. Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life. Bo Friberg (Greenbrae, CA) is a Certified Master Pastry Chef and Executive Pastry Chef at the San Diego Culinary Institute. He has more than forty years of experience in the industry and has received numerous awards and honors for his work. |
| wayne gisslen: The Professional Chef 8th Edition with Student Study Guide and In the Hands of a Chef Set The Culinary Institute of America (CIA), 2008-05-09 |
| wayne gisslen: Advanced Culinary Foundations Wayne Gisslen, 2013 |
| wayne gisslen: Professional Cooking, College Version Wayne Gisslen, 2010-01-19 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. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book. |
| wayne gisslen: Professional Baking Wayne Gisslen, 2004-04-06 One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts. |
| wayne gisslen: Professional Cooking, Inclusive Access WileyPLUS ECommerce Wayne Gisslen, 2020-04-27 |
| wayne gisslen: Professional Cooking, with eBook Access Code Wayne Gisslen, 2025-04-15 CLEAR, IN-DEPTH INSTRUCTION ON CRITICAL COOKING THEORIES AND TECHNIQUES FOR CULINARY STUDENTS The Tenth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as the latest thinking about how best to teach this material. Chapters include relevant cultural and historical background for international recipes and cooking practices. What has not changed is the core material that focuses on the essentials — the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of fundamental skills to apply this knowledge. NEW TO THIS EDITION Emphasis on special diets including vegetarian, keto, high protein, and more Two new appendices focused on kosher and halal ingredients and preparation All recipes throughout the book reviewed and freshened Vegan recipes now clearly labeled for ease of planning Simplified metric to imperial (US) comparison to facilitate common measurements Baking recipes updated for consistency with the latest edition of Professional Baking. Updated support material for instructors and students including PowerPoint slides, an Instructor’s Manual, Student Study Guide solutions, and test banks AN INTERACTIVE, MULTIMEDIA LEARNING EXPERIENCE This textbook includes access to an interactive, multimedia e-text. Icons throughout the print book signal corresponding digital content in the e-text. Interactive Figures and Content: Appearing throughout the enhanced e-text, interactive figures, visual learning activities, flashcards, and pop-up definitions facilitate the study of complex concepts and processes and help students retain important information. Even many of the simplest figures are interactive to encourage online readers to pause and absorb the information they present before scrolling on to additional reading. Interactive Practice Quizzes: Each chapter includes a self-scoring Practice Quiz to help prepare for graded assignments and exams. CulinarE-Companion Website: More than 200 videos demonstrating cooking techniques, culinary math concepts, and common kitchen procedures Enhanced tools to manage recipes or calculate nutritional analyses and food costing Audio pronunciation guides for more than 1000 glossary terms ALSO BY THE AUTHOR OF PROFESSIONAL COOKING Professional Baking provides a comprehensive and reliable approach to the foundations of baking. Ideal for students and early-career professionals, this bestselling textbook delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style. |
| wayne gisslen: Advanced Professional Cooking Wayne Gisslen, 1992-08-04 Takes students as well as lovers of food preparation beyond thebasics to more complex recipes, subtler preparation and platingtechniques. It includes both color and black and white photographsto illustrate concepts. Following two introductory chapters whichdetail the development of modern cookery, modern cooking styles,mise en place, finishing, and presentation, it goes on tocover sauces; soups; first courses; fish and other seafood; poultryand feathered game; beef, lamb, pork and veal; variety meats,sausages and game; vegetables; and cold foods. Recipes are given intwo quantities--4 and 16 portions. |
| wayne gisslen: Professional Cooking, WileyPLUS Student Package Wayne Gisslen, 2019-09-04 |
| wayne gisslen: Professional Baking, Student Workbook Wayne Gisslen, 2004-05-03 One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts. |
| wayne gisslen: Professional Cooking for Canadian Chefs Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu, 2006 Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today. |
Wayne (TV Series 2019) - IMDb
Wayne, a 16-year-old with a heart of gold, sets out on a small two-stroke road bike from Boston to Florida with his new friend Del to retrieve the '79 Trans-Am that was stolen from his father …
Wayne (TV series) - Wikipedia
Wayne, a violent teenager from Brockton, MA, is immediately taken with Del, a girl who shows up on his doorstep selling cookies. While talking to Del, Wayne is ambushed by Del's father and …
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4 days ago · In this gritty and sometimes bloody tale, sixteen year-old Wayne sets out on a dirt bike with his new crush Del to take back the 1978 Pontiac Trans Am that was stolen from his …
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Wayne: Season 1 - Rotten Tomatoes
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Gritty action comedy following the road trip of Wayne and Del, two teenagers who escape their dysfunctional home lives and head to Florida to retrieve a car that was stolen from Wayne's...
Wayne (TV Series 2019-2019) — The Movie Database (TMDB)
In this gritty and sometimes bloody tale, sixteen year-old Wayne sets out on a dirt bike with his new crush Del to take back the 1978 Pontiac Trans Am that was stolen from his father before …
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Wayne - Prime Video
Wayne, a 16 year-old Dirty Harry with a heart of gold, sets out on a small two stroke road bike from Boston to Florida with his new friend Del to get back their wicked-hot 79' Trans-Am that …
'Wayne' Season 2 Release Date: Cast, News & Everything We ... - Thrillist
Jul 8, 2021 · The action comedy 'Wayne' hasn't officially been canceled. Here's where the second season stands.
Wayne (TV Series 2019) - IMDb
Wayne, a 16-year-old with a heart of gold, sets out on a small two-stroke road bike from Boston to Florida with his new friend Del to retrieve the '79 …
Wayne (TV series) - Wikipedia
Wayne, a violent teenager from Brockton, MA, is immediately taken with Del, a girl who shows up on his doorstep selling cookies. While …
Wayne - watch tv show streaming online - JustWatch
4 days ago · In this gritty and sometimes bloody tale, sixteen year-old Wayne sets out on a dirt bike with …
Wayne - Full Episodes - YouTube
Share your videos with friends, family, and the world
Wayne: Season 1 - Rotten Tomatoes
Discover reviews, ratings, and trailers for Wayne: Season 1 on Rotten Tomatoes. Stay updated with critic and audience scores today!
