Items related to Professional Cooking
Professional Cooking, 8th Edition 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. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.
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About the Author:
Wayne Gisslen is the author of the best-selling series of culinary books that includes Essentials of Professional Cooking, Professional Baking, and Advanced Professional Cooking all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.
"About this title" may belong to another edition of this title.
- PublisherWiley
- Publication date2014
- ISBN 10 1118636724
- ISBN 13 9781118636725
- BindingHardcover
- Number of pages1072
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