Professional Cooking by Wayne Gisslen

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  • ISBN 10 0471959464
  • ISBN 13 9780471959465
  • Published Mar 15 2006
  • Format Hardcover
  • Page Count 1,056
  • Language English
  • Edition 6th Revised edition
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons Inc

Publishers Text

Wayne Gisslen's "Professional Cooking" has helped train hundreds of thousands of professional chefs - with clear, in depth instruction on the cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,100 recipes and more information than ever before, this beautifully revised and updated Sixth Edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in one of the fastest growing and exciting fields today. Key features of this new Sixth Edition include: over 100 new, fully tested recipes; a brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets; expanded and updated information, such as a con temporary look at presenting and garnishing food and a detailed history of modern food service; and nearly 1,200 illustrations - including over 200 new photographs - that highlight ingredients, step by step techniques, and plated dishes in splendid visual detail. Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes. Revised and expanded Nutrition chapter features the new USDA nutritional guidelines. Stunning new design - helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages are included. New culinar E Companion recipe management software features user friendly navigation and robust content.

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