Professional Cooking – Wayne Gisslen

Condition : Good.
John Willey, 1983, Large-format Hardback – Culinary Arts – 680pp.

Basic cooking skills which can be applied to any type or level of foodservice operation are described. A comprehensive and systematic presentation of cooking theory and ingredient information helps the student understand how to cook not just make a set of unrelated recipes.

Actual kitchen procedures and techniques are explained; standard cooking equipment is pictured. The more than 800 recipes reinforce the theories, guidelines, and general procedures applied to defined categories of foods and/or cooking methods.