Professional Cooking
Author:   Wayne Gisslen (The Culinary Institute of America)
Publisher:   John Wiley & Sons Inc
Edition:   9th Revised edition
ISBN:  

9781119399612


Pages:   1104
Publication Date:   13 February 2018
Replaced By:   9781394290208
Format:   Hardback
Availability:   Available To Order   Availability explained
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Professional Cooking


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Author:   Wayne Gisslen (The Culinary Institute of America)
Publisher:   John Wiley & Sons Inc
Imprint:   John Wiley & Sons Inc
Edition:   9th Revised edition
Dimensions:   Width: 22.10cm , Height: 5.80cm , Length: 27.90cm
Weight:   3.107kg
ISBN:  

9781119399612


ISBN 10:   1119399610
Pages:   1104
Publication Date:   13 February 2018
Audience:   College/higher education ,  Tertiary & Higher Education
Replaced By:   9781394290208
Format:   Hardback
Publisher's Status:   Active
Availability:   Available To Order   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

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Read how Wayne Gisslen was inspired to become a chef, in this profile by the James Beard Foundation Patron Wayne Gisslen on Cookbooks as Textbooks and James Beard's Legacy | James Beard Foundation


Author Information

WAYNE GISSLEN is the author of the best-selling series of culinary books that includes Professional Cooking, Advanced Professional Cooking, and Professional Baking—all published by Wiley.& A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.

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