Preparing food professionally involves understanding both the hows and whys of cooking, from ingredients, equipment, and knife skills to cooking techniques and the proper execution of recipes. Wayne Gisslen's "Professional Cooking" has taught professional chefs these essential skills and procedures. Complete with a new interior design, the fifth edition brings this work right up-to-date with the needs of chefs in 2002.
- ISBN10 0471208809
- ISBN13 9780471208808
- Publish Date 5 July 2002
- Publish Status Active
- Out of Print 2 December 2011
- Publish Country US
- Imprint John Wiley & Sons Inc
- Edition 5th edition
- Format Paperback
- Pages 408
- Language English