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Professional Cooking By Wayne Gisslen

Professional Cooking

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An introduction to the basic skills and procedures of commercial food preparation, which can be applied to any level or type of food service operation. Over 800 recipes are described, and supported with information on nutrition, equipment, cooking terms and food sources.

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Professional Cooking Summary

Professional Cooking by Wayne Gisslen

This is a new edition of the widely-used text for chef training and hospitality programmes. This comprehensive, practical introduction to the basic skills and procedures of commercial food preparation can be applied to any level or type of food service operation. It now includes 115 new recipes, for a total of over 800 recipes, supported by over 300 black-and-white photographs showing step-by-step procedures, and full color photographs that display the products. Hundreds of cooking terms are defined and the book includes new international and ethnic recipes, and new material on multiplying and dividing recipe yields, nutrition, cooking equipment and sources. The previous editon of this book was published in 1982.

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Table of Contents

The food service industry; sanitation and safety; tools and equipment; basic cooking principles; the recipe - its structure and use; the menu - preparation; stocks and sauces; cooking meats; cooking poultry; cooking fish and shellfish; understanding vegetables; potatoes and other starches; salads and salad dressing; sandwiches and hors d'oeuvres; breakfast preparation; food presentation and garnish; bakeshop production; yeast products; cakes and icings; cookies; pies and pastries; metric conversion factors.

Additional information

Professional Cooking by Wayne Gisslen
Wayne Gisslen
Used - Very Good
John Wiley and Sons Ltd
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us.