Professional Cooking

6th edition

by Wayne Gisslen

Wayne Gisslen’s Professional Cooking texts have taught more professional chefs than any other book, so if you’re serious about learning the trade. then this is it. With the up-to-date 6th Edition of his classic Professional Cooking, Gisslen teaches the why’s and how’s of cooking, and leads novices through the basic principles and procedures, through to the more advanced skills. Wayne Glissen’s classic reference is considered one of the main culinary resources by instructors around the world.

Detailed information on tools and equipment, mise en place preparation, basic cooking principles and techniques, and food presentation and garnishing stocks, sauces, and soups to meats, poultry, fish, and shellfish; vegetables and grains; and breads and desserts—it’s all here clearly explained in step-by-step procedures in clear language.

There are hundreds of color photographs and more than 1,100 recipes—100 provided by Le Cordon Bleu, one of the world’s most prestigious cooking schools. Required reading for anyone aspiring to ‘"cook like a pro.”

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hey why its like that.. its not even the picture of the real book “professional cooking book by wayne gisslen 6th edition”

Comment by sabie on 01/30/2008 at 05:34 AM

thanks for your comment sabie,you are right this image is for the 5th edition, it is such a great cover image that we have been slow to update to the new 6th edition but will do so. The description and isbn info do pertain to the current 6th edition.

Comment by cookbook editor on 02/04/2008 at 12:11 PM

Abstract

A review of the cookbook 'Professional Cooking' by Wayne Gisslen pertaining to professional cooking guide, culinary textbook, cookbooks, recipe book, cook books, Wayne Gisslen recipe books, book reviews and recipes.