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Essentials of Professional Cooking
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Essentials of Professional Cooking Hardback - 2015

by Wayne Gisslen

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From the publisher

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.

Details

  • Title Essentials of Professional Cooking
  • Author Wayne Gisslen
  • Binding Hardback
  • Edition 2 HAR/PSC
  • Pages 592
  • Volumes 1
  • Language ENG
  • Publisher Wiley
  • Publication date 2015-03
  • Features Bibliography, Glossary, Index
  • ISBN 9781118998700 / 1118998707
  • Weight 3.5 lbs (1.59 kg)
  • Dimensions 10.9 x 8.7 x 1.1 in (27.69 x 22.10 x 2.79 cm)
  • Themes
    • Aspects (Academic): Study and Teaching
  • Category Cooking / Wine
  • Library of Congress subjects Food service, Quantity cooking
  • Library of Congress Catalogue Number 2014045647
  • Dewey Decimal Code 641.57

About the author

WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking--all published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.

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Essentials Of Professional Cooking, 2Nd Edition
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