Professional Cooking
Professional Cooking

Author: Wayne Gisslen

Publisher: John Wiley & Sons

Published: 2018-02-13

Total Pages: 1107

ISBN-13: 1119399610

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The Ninth Edition ofProfessional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.

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.