Overview

Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef. Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft, including knife skills, knowledge of ingredients, and plating techniques. More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math More than 1,000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures Wayne Gisslen is also the author of Advanced Professional Cooking, Professional Baking , and The Chef's Art , all from Wiley Whether you are studying or training in professional food preparation or just want to take your home cooking to a higher level, this authoritative text is your essential guide to all the most vital professional techniques.

Full Product Details

Author:   Wayne Gisslen
Publisher:   John Wiley and Sons Ltd
Imprint:   John Wiley & Sons Ltd
Edition:   7th Revised edition
Dimensions:   Width: 23.20cm , Height: 4.60cm , Length: 28.50cm
Weight:   2.866kg
ISBN:  

9780470197530

ISBN 10:   0470197536
Pages:   1120
Publication Date:   26 January 2010
Audience:   College/higher education ,  Professional and scholarly ,  Tertiary & Higher Education ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Out of Print
Availability:   In Print  
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

Table of Contents

Reviews

‘…it is an excellent reference for the serious home cook…a very appropriate resource to build your knowledge.' (Culinaria Libris, September 2010).

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