Professional Cooking Hardcover - June 15, 2002

Wayne Gisslens Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,100 recipes and more information than ever before, the Fifth Edition of this classic resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level. Special features include: Nearly 100 new recipesalong with more than 100 recipes from the master chefs of Le Cordon Bleu Expanded informationtwo new chapters covering cured food as well as pts and other cold foods, plus new material on game (birds and animals), and more Superb photography and design1,000 color photographs of ingredients, techniques, and plated dishes, plus a fresh color-coded format