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 for sweet tooths are tucked in at the end of this textbook."
-The Wall Street Journal

Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,200 recipes and more information than ever before, this Sixth Edition of the cornerstone resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level.

Special features include:

Over 100 new recipes - including new recipes for meats, poultry, vegetables, and grains, as well as a new chapter on cooking for vegetarian diets
Expanded and updated information-featuring a contemporary look at presenting and a detailed history of modern food service
Superb photography - nearly 1,200 illustrations and photos highlighting ingredients, step-by-step techniques, and plated dishes

About the Author

J. Gerard Smith is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at the Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in Time, Newsweek, The New York Times Magazine, and more than 100 books.

"About this title" may belong to another edition of this title.

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