Essentials of Professional Cooking

by

Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well.

Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

  • Wiley; June 2006
  • ISBN: 9780471469162
  • Edition: 1
  • Read online, or download in secure PDF format
  • Title: Essentials of Professional Cooking
  • Author: Wayne Gisslen
  • Imprint: Wiley

About The Author

WAYNE GISSLEN is the bestselling author of Professional Cooking, Advanced Professional Cooking, Professional Baking, and The Chef’s Art, all from Wiley.