Professional Cooking 8th Edition

Proficient Cooking, eighth Edition mirrors the changing idea of our comprehension of cooking and related fields, for example, sanitation, sustenance, and dietary practices, just as new pondering how best to show this material. Natural material mirrors the central subjects that has remained zeroed in on the fundamentals, the complete comprehension of fixings and essential cooking methods that are the establishment of accomplishment in the kitchen.

About the Author
Wayne Gisslen is the author of the best-selling series of culinary books that includes Essentials of Professional Cooking, Professional Baking, and Advanced Professional Cooking all published by Wiley. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

This book introduces you for those who are students from culinary schools, or professionals who work as a line or prep cook, aspiring chefs working in restaurants, hotels, universities and companies. A great introduction to cooking which is a comprehensive guide to cook a variety of ingredients, making great food with classic flavor combinations, and great recipes to include in your menu. So when you apply it at work, it takes practice, your own instincts and experience. Then next time, when you are using those techniques, methods- you will know what to expect and control to make great tasting food better. This edition doesn't include the Culinary-E Online program from Wiley. That's why the cost is affordable. But I don't think you need it because the recipes and techniques are important when working as a culinary professional. Don't be afraid to taste as soon as your product has achieved good taste, and balances all of the components you mixed, cooked,etcetera. --EPICurean

From Escoffier to present day cooking trends, it’s all here along with over a 1,000 recipes. Background information, preparation techniques plus sanitation and proper food handling. It’s used as a culinary arts textbook but there’s plenty for the home cook too. --Stanton

Easy to follow even a home cook can make these receipes. We use this book religiously in class. Its a wealth of information, offers variations to recipes and classic ways of doing it. --Jalaunii

Professional Cooking 8th Edition