New to this Edition


  • More than 125 new images detail cooking procedures and reflect modern plating styles.
  • A new chapter (Chapter 14) outlines in detail the cooking methods for meats, poultry, and fish and now precedes the six chapters devoted to these products. This new chapter combines basic techniques and procedures common to these foods, and reinforces understanding with background information, guidelines, and standards of quality for finished dishes. Procedures are extensively illustrated with photos, and a core recipe that embodies the technique follows each procedure.
  • Further reorganization of chapters and content provides a smoother, more logical flow for the introductory chapters and repositions the chapters on vegetable cooking ahead of meats and fish.
  • Chapter 29 on food presentation and plating has been rewritten and newly illustrated to give the reader the tools to design modern platings appropriate for all types of food service operations.
  • Reduced yields for large-quantity recipes, in response to instructors’ requests.


Professional Cooking,
8th Edition

Wayne Gisslen
March, 2014, ©2015 Sample Chapter
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