Professional Cooking, 4th Edition

by Wayne Gisslen

Hardcover, 1998


Call number

Reference - Technique -- GIS

Call number

Reference - Technique -- GIS


Wiley (1998), Edition: 4, Hardcover, 896 pages


On Professional Cooking: "This book has a place in the library for all who want to understand and build their basic cooking skills." -The American Institute of Wine and Food On Professional Baking: "An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues and mocha roll; even some unbaked desserts for sweet tooths are tucked in at the end of this textbook." -The Wall Street Journal Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,200 recipes and more information than ever before, this Sixth Edition of the cornerstone resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level. Special features include: Over 100 new recipes - including new recipes for meats, poultry, vegetables, and grains, as well as a new chapter on cooking for vegetarian diets Expanded and updated information-featuring a contemporary look at presenting and a detailed history of modern food service Superb photography - nearly 1,200 illustrations and photos highlighting ingredients, step-by-step techniques, and plated dishes… (more)

Physical description

896 p.; 11 inches

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