Master the fundamentals of culinary arts with “Essentials of Professional Cooking” by Wayne Gisslen. This 2nd edition is a comprehensive guide for aspiring chefs and culinary students. Covering essential techniques, recipes, and kitchen management principles, this book provides a solid foundation for a successful culinary career. Explore classic and modern cuisine with detailed instructions and expert insights from a renowned culinary authority. An indispensable resource for culinary education and professional development.

You must be logged in to view this content.

One Time Registration Fee