{"product_id":"9780471202028","title":"Essentials of Professional Cooking","description":"\u003ch1\u003eEssentials of Professional Cooking\u003c\/h1\u003e\u003ch3\u003eWayne Gisslen\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eCooking \/ Methods \/ Professional\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eTens of thousands of aspiring and professional chefs have looked to Wayne Gisslen’s \u003ci\u003eProfessional Cooking\u003c\/i\u003e to acquire the essential knowledge they need to succeed in the business. Specially designed to meet the on-the-job demands of foodservice managers, \u003ci\u003eEssentials of Professional Cooking\u003c\/i\u003e distills core information from this outstanding resource to offer a new streamlined approach to cooking basics–from tools and equipment, sanitation and safety, and cooking principles to recipes, menus, and more. Illustrating general cooking theory with specific applications in the kitchen, this new book details how basic techniques, such as roasting, sautéing, braising, or grilling, are applied to a variety of ingredients. \u003ci\u003eEssentials\u003c\/i\u003e uses recipes to reinforce technique and features every sort of dish, occasion, and meal category a foodservice manager needs to know, covering breakfast preparation, hors d’oeuvres, soups, sandwiches, sauces, salads, meat, poultry, and fish and shellfish.  \u003cp\u003eDesigned for everyday reference, the book includes hundreds of full-color photos that illustrate basic manual techniques and highlighted boxes that provide at-a-glance information. The accompanying CD-ROM, with its popular ChefTecTutor® software, allows users to edit, modify, and print recipes (including hundreds of additional recipes from the original \u003ci\u003eProfessional Cooking\u003c\/i\u003e); adjust portion size; conduct recipe searches by ingredient, meal, and cuisine type; and calculate nutritional analysis and recipe cost.\u003c\/p\u003e \u003cp\u003ePresenting foodservice managers with all the know-how of the original volume in a highly practical format, \u003ci\u003eEssentials of Professional Cooking\u003c\/i\u003e is the ideal resource for keeping the kitchen, service, costs, and the daily life of a restaurant in good working order.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e \u003cb\u003eWAYNE GISSLEN\u003c\/b\u003e is the bestselling author of \u003ci\u003eProfessional Cooking\u003c\/i\u003e, \u003ci\u003eAdvanced Professional Cooking\u003c\/i\u003e, \u003ci\u003eProfessional Baking\u003c\/i\u003e, and \u003ci\u003eThe Chef’s Art\u003c\/i\u003e, all from Wiley.\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e21 April 2003\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9780471202028\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eMultiple \/ component \/ retail \/ product \/ part \/ s\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e576\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e56.8\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44380510847116,"sku":"9780471202028","price":136.76,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9780471202028_9aee4c5d-fbff-43af-8470-3e39d100f7d2.jpg?v=1780153158","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9780471202028","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}