Professional Cooking, 10e Student Study Guide - Softcover

Gisslen, Wayne

Softcover

ISBN 10: 1394332645 ISBN 13: 9781394332649

Publisher: Wiley, 2025

Synopsis

This is the study guide to accompany Professional Cooking, 10e

The Tenth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.

About this title

About the Author

WAYNE GISSLEN is the author of the bestselling Professional Cooking and Professional Baking, published by Wiley. A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food and beverage consultant.

From the Back Cover

This is the study guide to accompany Professional Cooking, 10e

The Tenth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.

Edition details

• Publisher: Wiley
• Publication date: 2025
• Language: English
• ISBN 10: 1394332645
• ISBN 13: 9781394332649
• Binding: Paperback
• Number of pages: 240