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About the Book

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A new edition of the classic best-seller

Wayne Gisslen's Professional Cooking has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.

New to the 6th Edition
  • 100 new recipes—including an entire chapter on different types of vegetarian diets
  • Expanded and updated information—featuring a contemporary look at food presentation and garnish and a detailed history of modern food service
  • Nearly 1,200 illustrations—highlighting ingredients, step-by-step techniques, and plated dishes in splendid visual detail
  • Over 100 new photographs illustrate completed recipes, ingredients, and techniques to provide students with a reference outside of the classroom
  • Stunning new design—helpful sidebars and dedicated chapters on menus, recipes, cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
  • The newly developed Wiley CulinarE-Companion™ software contains every recipe from the book, and features a user friendly navigation, flexibility, and robust content
  • Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes
  • Concepts of flavor building and flavor profiles have been added to the discussion of basic cooking principles
  • Revised and expanded Nutrition chapter featuring the new USDA nutritional guidelines demonstrates to student the importance nutrition will play in their careers
  • Recipes from various international and regional cuisines are now integrated throughout the book