In the eighth Canadian edition of Professional Cooking, the core curriculum of the text remains focused on the essentials. This includes in-depth knowledge of ingredients and techniques that are the foundation of success in cooking. The updated edition also reflects the evolving nature of cooking and related topics, such as food safety, nutrition, and dietary practices. Color photos, including ones new to this edition, offer images of cooking procedures and modern plating styles.

About the Author

WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking—all published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.

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