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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