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Professional Cooking

Professional Cooking

by Wayne Gisslen


In Professional Cooking, master teacher Wayne Gisslen offers an informative handbook to the modern food service—from the origin of classical and modern cuisine to sanitation and safety to cooking methods covering the basics of every culinary category. Gisslen has created an invaluable resource for cooks interested in learning every detail of the industry from the ground up.

from the publisher

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. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques[.]

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Original Publisher
John Wiley & Sons
Date of publication

Features & Stories

A guide to ckbk's professional bookshelf

A guide to ckbk's professional bookshelf

ckbk recently added two new professional cookbooks, Professional Garde Manger by Jaclyn Pestka, Wayne Gisslen and Lou Sackett, and The Advanced Professional Pastry Chef by Bo Friberg. Here we take the opportunity to review some of the books in ckbk’s library which are aimed at chefs and chefs-in-training, and which appear on our Professional bookshelf.

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