Professional Cooking

Author(s): Gisslen


Take your cooking skills to a higher level the way the professionals do?with Wayne Gisslen's Professional Cooking, the best-selling classic that has helped train more chefs in the culinary craft than any other. Now in its fourth edition, Professional Cooking offers thorough, detailed coverage of basic cooking techniques and the theories behind them, with over 1,000 recipes and 700 color photographs and drawings. With a fresh and colorful format that is extremely easy to use, this Fourth Edition is filled with important new features, including:

  • Cordon Bleu recipes?over 100 new recipes from Le Cordon Bleu, Europe's premier cooking school

  • 250 new color photographs?offering clear, step-by-step illustrations of cooking procedures

  • Nutritional analyses?nutritional breakdowns for each main recipe, giving crucial guidance for healthy menu planning

  • Low-fat recipes?highlighted in the text and in the recipe index?plus guidelines on low-fat cooking and vegetarian diets

  • More kitchen sanitation and safety information?including coverage of HACCP, the industry standard for food safety

Glossaries?user-friendly definitions of British and French cooking terms

But that's not all. Professional Cooking, Fourth Edition equips you with both a mastery of essential skills and the ability to apply them to virtually any type of food or cooking style. And chapters organized by food category and cooking method make it easy to learn in your own way and at your own pace through every part of the menu, covering stocks, sauces, and soups; meats, poultry, fish, and shellfish; vegetables and grains; and breads and desserts.


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Product Information

General Fields

  • : 9780471245636
  • : wiley
  • : wiley
  • : 285mm X 228mm X 45mm
  • : United States
  • : books

Special Fields

  • : Gisslen
  • : Hardback
  • : 4th edition
  • : 641.57
  • : 896
  • : colour illustrations