Essentials of Professional Cooking

Gisslen, Wayne

ISBN 10: 0471202029 / ISBN 13: 9780471202028

Published by John Wiley and Sons Ltd, 2003

About this Item

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. Num Pages: 704 pages, Illustrations. BIC Classification: KJMV; TTVC; WBA. Category: (P) Professional & Vocational. Dimension: 275 x 221 x 28. Weight in Grams: 1608. . 2003. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.

Seller Inventory # V9780471202028

Bibliographic Details

• Title: Essentials of Professional Cooking
• Publisher: John Wiley and Sons Ltd
• Publication Date: 2003
• Language: English
• ISBN 10: 0471202029
• ISBN 13: 9780471202028
• Binding: Hardcover
• Condition: New

About this title

Synopsis

Tens of thousands of aspiring and professional chefs have looked to Wayne Gisslen’s Professional Cooking to acquire the essential knowledge they need to succeed in the business. Specially designed to meet the on-the-job demands of foodservice managers, Essentials of Professional Cooking distills core information from this outstanding resource to offer a new streamlined approach to cooking basics–from tools and equipment, sanitation and safety, and cooking principles to recipes, menus, and more. Illustrating general cooking theory with specific applications in the kitchen, this new book details how basic techniques, such as roasting, sautéing, braising, or grilling, are applied to a variety of ingredients. Essentials uses recipes to reinforce technique and features every sort of dish, occasion, and meal category a foodservice manager needs to know, covering breakfast preparation, hors d’oeuvres, soups, sandwiches, sauces, salads, meat, poultry, and fish and shellfish.

Designed for everyday reference, the book includes hundreds of full-color photos that illustrate basic manual techniques and highlighted boxes that provide at-a-glance information. The accompanying CD-ROM, with its popular ChefTecTutor® software, allows users to edit, modify, and print recipes (including hundreds of additional recipes from the original Professional Cooking); adjust portion size; conduct recipe searches by ingredient, meal, and cuisine type; and calculate nutritional analysis and recipe cost.

Presenting foodservice managers with all the know-how of the original volume in a highly practical format, Essentials of Professional Cooking is the ideal resource for keeping the kitchen, service, costs, and the daily life of a restaurant in good working order.

About the Author

WAYNE GISSLEN is the bestselling author of Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef’s Art, all from Wiley.