by Wayne Gisslen
Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of Professional Cooking offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef.
Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft, including knife skills, knowledge of ingredients, and plating techniques.
Whether you are studying or training in professional food preparation or just want to take your home cooking to a higher level, this authoritative text is your essential guide to all the most vital professional techniques.
Wayne Gisslen is the IACP award-winning author of the bestselling series of culinary books that includes Professional Cooking, Professional Baking, Essentials of Professional Cooking, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-Star Cooking at Home. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.
Also available: Study Guide to Accompany Professional Cooking, 7th Edition
This page created May 2010
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