Professional Cooking

Wayne Gisslen's cooking texts have taught more chefs than any other--with sales of over 350,000 copies. In this new edition of Professional Cooking Gisslen's impeccable writing style and teaching techniques come to life in full color. Hundreds of photos illustrate ingredients, equipment, and preparation techniques for over 900 recipes.

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For peerless coverage of the theory and practice of baking. This edition is packed with new material and features - from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a stunning new user-friendly design. Features extensive contributions from the Le Cordon Bleu Cooking School, including procedures, techniques and tempting new recipes. 600 classic and creative recipes with 350 colour photographs.