Professional Cooking

Gisslen, Wayne

ISBN 10: 0471436259 / ISBN 13: 9780471436256

Published by Wiley, 2002

About this Item

It's been through some chapters of life! Expect visible wearâ creases, notes, highlights, maybe even a splash of water here and there. Perfect for readers who love a book with history.

Seller Inventory # PKV.0471436259.A

Bibliographic Details

• Title: Professional Cooking
• Publisher: Wiley
• Publication Date: 2002
• Language: English
• ISBN 10: 0471436259
• ISBN 13: 9780471436256
• Binding: Hardcover
• Edition: 5th or later Edition
• Condition: acceptable

About this title

Synopsis

Praise for Wayne Gisslens books on Professional Baking:

"An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues and mocha roll; even some unbaked desserts are tucked in at the end in this textbook for sweet tooths." —The Wall Street Journal

on Professional Cooking:

"This book has a place in the library for all who want to understand and build their basic cooking skills." —The American Institute of Wine and Food

Wayne Gisslens Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,100 recipes and more information than ever before, the Fifth Edition of this classic resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level. Special features include:

• Nearly 100 new recipesalong with more than 100 recipes from the master chefs of Le Cordon Bleu
• Expanded informationtwo new chapters covering cured food as well as pts and other cold foods, plus new material on game (birds and animals), and more
• Superb photography and design1,000 color photographs of ingredients, techniques, and plated dishes, plus a fresh color-coded format

About the Author

Wayne Gisslen is the author of the bestselling series of culinary books that includes Advanced Professional Cooking, Professional Baking, and The Chef?s Art: Secrets of Four-Star Cooking at Home, 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 the Photographer
J. Gerard Smith is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in Time, Newsweek, The New York Times Sunday Magazine, and more than 100 books.