Essentials of Professional Cooking
Essentials of Professional Cooking

Author: Wayne Gisslen

Publisher: John Wiley & Sons

Published: 2015-03-23

Total Pages: 594

ISBN-13: 1118998707

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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.

Essentials of Professional Cooking, Textbook and NRAEF Student Workbook
Essentials of Professional Cooking, Textbook and NRAEF Student Workbook

Author: Wayne Gisslen

Publisher: Wiley

Published: 2003-04-21

Total Pages: 0

ISBN-13: 9780471311027

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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.