Wayne Gisslen's Books

Professional Cooking

By: Wayne Gisslen

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The Ninth Edition ofProfessional 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. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.

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Page Count

1107

Publisher

John Wiley & Sons

Published Date

ISBN 10

1119399610

ISBN 13

9781119399612

Professional Baking

By: Wayne Gisslen

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Professional Baking

By: Wayne Gisslen

Professional Baking, 7th Edition is the latest release of the market leading title for the baking course. Focused on both understanding and performing, its goal is to provide students and working chefs with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation in a straight-forward, learner-friendly style.

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Page Count

800

Publisher

John Wiley & Sons

Published Date

ISBN 10

1119148448

ISBN 13

9781119148449

Professional Baking, Student Study Guide

By: Wayne Gisslen

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Professional Baking, Student Study Guide

By: Wayne Gisslen

A comprehensive and reliable approach to the foundations of baking, ideal for students and early-career professionals In the newly revised Eighth Edition to Professional Baking, best-selling author, Wayne Gisslen, delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style. The new edition includes: Updates to the art program, including new photos, tables, and illustrations throughout the book Revised and updated formulas and recipes, including new material on emulsions, revisions to the text explaining mixing techniques, no-knead breads, and double hydration New material and recipes on the construction of entremets and revised material on the Joconde Method and dough lamination STUDENT STUDY GUIDE The Student Study Guide to accompany Professional Baking, Eighth Edition, gives students an opportunity to test their knowledge of the fundamental principles of baking. That understanding is critical to perform the practical skills of baking and pastry. Each chapter presents exercises to test that knowledge, including identifying key terms and their definitions, calculations such as costing and baker’s percentages of formulas, true/false questions, and short-answer questions and other written exercises. The exercises in this Study Guide allow students to gain confidence in what they have learned and identify areas that may require more review

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Page Count

114

Publisher

John Wiley & Sons

Published Date

ISBN 10

1119781132

ISBN 13

9781119781134

Essentials of Professional Cooking

By: Wayne Gisslen

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Essentials of Professional Cooking

By: Wayne Gisslen

Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.

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Page Count

594

Publisher

John Wiley & Sons

Published Date

ISBN 10

1118998707

ISBN 13

9781118998700

Professional Cooking , Study Guide

By: Wayne Gisslen

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Professional Cooking , Study Guide

By: Wayne Gisslen

Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.

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Page Count

244

Publisher

Wiley

Published Date

ISBN 10

047132065X

ISBN 13

9780471320654

Study Guide to Accompany Professional Cooking

By: Wayne Gisslen,Mary Ellen Griffin

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Study Guide to Accompany Professional Cooking

By: Wayne Gisslen,Mary Ellen Griffin

The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.

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Page Count

265

Publisher

John Wiley & Sons

Published Date

ISBN 10

047019751X

ISBN 13

9780470197516

Professional Cooking for Canadian Chefs

By: Wayne Gisslen,Mary Ellen Griffin,Le Cordon Bleu

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Professional Cooking for Canadian Chefs

By: Wayne Gisslen,Mary Ellen Griffin,Le Cordon Bleu

Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.

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Page Count

1090

Publisher

John Wiley & Sons

Published Date

ISBN 10

0471663778

ISBN 13

9780471663775

Professional Baking

By: Wayne Gisslen

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Professional Baking

By: Wayne Gisslen

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Page Count

800

Publisher

John Wiley & Sons

Published Date

ISBN 10

1119148448

ISBN 13

9781119148449

Professional Baking, Student Study Guide

By: Wayne Gisslen

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Professional Baking, Student Study Guide

By: Wayne Gisslen

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Page Count

114

Publisher

John Wiley & Sons

Published Date

ISBN 10

1119781132

ISBN 13

9781119781134

Professional Baking, Student Study Guide

By: Wayne Gisslen

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Professional Baking, Student Study Guide

By: Wayne Gisslen

This is the Student Study Guide to accompany Professional Baking, 7th Edition. Gisslen's 7th edition of Professional Baking continues to educate hundreds of thousands of students with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. The title continues to comprehensively cover baking basics while also offering enhanced coverage of higher-level techniques such as pastry, chocolate, and sugar work. Balancing theory and practice, Professional Baking provides both the understanding and performance abilities needed to progress and develop in a successful baking career. Also included with Professional Baking are six glossy method cards that provide step-by-step photos and instructions on mixing and pie methods and pastry basics.

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Page Count

114

Publisher

John Wiley & Sons

Published Date

ISBN 10

1119148480

ISBN 13

9781119148487

Professional Cooking , Study Guide

By: Wayne Gisslen

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Professional Cooking , Study Guide

By: Wayne Gisslen

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Page Count

244

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Wiley

Published Date

ISBN 10

047132065X

ISBN 13

9780471320654

Professional Cooking

By: Wayne Gisslen

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Professional Cooking

By: Wayne Gisslen

Now in a revised and expanded Second Edition, this work remains the most thorough guide available to basic cooking skills. Included within its pages you'll find tips, techniques and trade secrets that will make cooking and entertainment at home easier, more efficient, more creative and more fun. Incorporating over 900 recipes--including 115 new recipes--it has numerous other features including: a new chapter devoted to hors d'oeuvres, new international and ethnic recipes, updated information on nutrition, and expanded coverage of the latest in cooking equipment. There are also tips on using microwaves, techniques for dividing and multiplying recipe yields, more salad recipes and explanations for use of baker's percentages. Since it was originally written for professionals, there are behind-the-scenes insights that cannot be found in ordinary cookbooks. Contains the techniques the pros use to select, prepare and store raw ingredients; how they cook economically and avoid waste; and how they present food attractively.

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Page Count

852

Publisher

Wiley

Published Date

ISBN 10

0471838497

ISBN 13

9780471838494

Professional Cooking, Teacher's Manual

By: Wayne Gisslen

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Professional Cooking, Teacher's Manual

By: Wayne Gisslen

The most widely-used text for chef-training programs, now 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.

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Page Count

202

Publisher

Wiley

Published Date

ISBN 10

0471500917

ISBN 13

9780471500919

Professional Baking, Study Guide

By: Wayne Gisslen

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Professional Baking, Study Guide

By: Wayne Gisslen

The introductory bakeshop course is a required part of the culinary arts curriculum. Students must obtain the skills to build their careers, and the new edition of this book provides them with the basic procedures as well as higher level techniques. New recipe ideas and practical applications fill the book and gives the student the tools to expand their skill set.

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Page Count

172

Publisher

Wiley

Published Date

ISBN 10

047147777X

ISBN 13

9780471477778

Professional Cooking, College Version

By: Wayne Gisslen

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Professional Cooking, College Version

By: Wayne Gisslen

This best selling book provides comprehensive coverage of culinary skills, from proper knife techniques to plate presentation. Written in an accessible format, this book contains recipes, techniques, and narrative appropriate for students, professionals, and home cooks alike.

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Page Count

472

Published Date

ISBN 10

0471771503

ISBN 13

9780471771500

Book's by Wayne Gisslen

Professional Cooking

Professional Cooking

Professional Baking

Professional Baking

Professional Baking, Student Study Guide

Professional Baking, Student Study Guide

Essentials of Professional Cooking

Essentials of Professional Cooking

Professional Cooking , Study Guide

Professional Cooking , Study Guide

Study Guide to Accompany Professional Cooking

Study Guide to Accompany Professional Cooking

Professional Cooking for Canadian Chefs

Professional Cooking for Canadian Chefs

Professional Baking

Professional Baking

Professional Baking, Student Study Guide

Professional Baking, Student Study Guide

Professional Baking, Student Study Guide

Professional Baking, Student Study Guide

Professional Cooking , Study Guide

Professional Cooking , Study Guide

Professional Cooking

Professional Cooking

Professional Cooking, Teacher's Manual

Professional Cooking, Teacher's Manual

Professional Baking, Study Guide

Professional Baking, Study Guide

Professional Cooking, College Version

Professional Cooking, College Version

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