Professional Cooking by Wayne Gisslen

Professional Cooking by Wayne Gisslen Hardcover, 848 pages, Wiley, 2nd edition,1989 8.9 x 1.8 x 11.2 inches, 4.9 pounds The most widely-used text book for chef-training programs, in its second edition. This comprehensive, practical introduction to the basic skills and procedures of commercial food preparation can be applied to any level or type of food service operation. Now includes 115 new recipes, for a total of over 800 recipes. Supported by over 300 black-and-white photos showing step-by-step procedures and full color photos that display the products. Hundreds of cooking terms are defined. Includes new international and ethnic recipes along with new material on multiplying and dividing recipe yields, nutrition, cooking equipment and sources. Condition; Good clean working copy. No dust cover, corners bumped, spine cracked, reinforced with tape.