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Essentials of Professional Cooking, 2nd Edition

Wayne Gisslen 

ISBN: 978-1-118-99870-0

March 2015

592 pages

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Essentials of Professional Cooking, 2nd Edition

Wayne Gisslen

E-Book Rental (150 Days)
978-1-119-12856-4R150
August 2015
$50.00
E-Book
978-1-119-12856-4
August 2015
$119.50
Hardcover
978-1-118-99870-0
March 2015
$128.95
Description

Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.

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About the Author

WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking—all 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.

New to Edition
  • A new chapter combines common cooking methods for meats, poultry, and fish to sharpen the focus on basic techniques and procedures.  It also provides background, guidelines, and standards of quality for finished dishes. 
  • Reorganization of the chapters on vegetable cookery ahead of meats and fish – giving the text a smoother, more logical flow.
  • A new chapter on food presentation and plating is rewritten and newly illustrated for designing modern platings for the range of food-service operations.
  • Nutritional information is updated with MyPlate guidelines.
Features
  • Pronunciation Guides and Glossaries: Phonetic guides are included for difficult words, giving the approximate pronunciation using English sounds. Because food-service workers must be able to communicate with each other, definitions of terms introduced in the text are summarized in the glossary at the end of the book.
  • Illustrations: Hundreds of clear, concise, full-color photographs illustrate basic manual techniques shown from the point of view of the person performing them. Additional photographs illustrate ingredients and finished dishes.
  • Format: Essentials is designed to be readable and useful. The format emphasizes and highlights key points in bold type, italics, and numbered sequences, so basic information can be located and reviewed at a glance.
  • Realistic Procedures: Although supported by discussions of cooking theory, procedures given here are based on actual practices in the industry. Attention is given not just to quantity production but also to the special problems of cooking to order. Presentation and service of the finished product are considered in detail, as is pre-preparation, or mise en place—so essential to the organization of a working restaurant. At the same time, the major emphasis is on quality, too often neglected in the quest for convenience.
To Purchase this product, please visit
https://dev.store.wiley.com/en-us/Essentials+of+Professional+Cooking%2C+2nd+Edition-p-9781118998700