Professional Cooking, 10th Edition

Author(s): Wayne Gisslen

A comprehensive and reliable approach to the foundations of cooking, ideal for students and early-career professionals

Professional Cooking, 10th Edition is the definitive culinary textbook that has trained hundreds of thousands of chefs. It centers on the fundamentals &,dash; a comprehensive understanding of ingredients and basic cooking techniques, and the manual skills to apply them — organized by cooking method so students master core techniques before advancing to more sophisticated dishes. This edition freshens every recipe and expands coverage of special diets — vegetarian, vegan, keto, and high-protein — with new appendices on kosher and halal preparation. More than 1,400 recipes, hundreds of step-by-step technique photographs, and technique videos support the culinary student's development.

Instructor Access includes online access to teacher resources. Minimum of 15 student editions required. PO required.

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