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Key features of this new Sixth Edition include:* Over 100 new, fully tested recipes* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service* Nearly 1, 200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes* Revised and expanded Nutrition chapter features the new USDA nutritional guidelines* Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages* New culinarE-Companion recipe management software features user-friendly navigation and robust content

Key features of this new Sixth Edition include:* Over 100 new, fully tested recipes* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service* Nearly 1, 200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes* Revised and expanded Nutrition chapter features the new USDA nutritional guidelines* Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages* New culinarE-Companion recipe management software features user-friendly navigation and robust content

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Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef.Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft, including knife skills, knowledge of ingredients, and plating techniques. More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math More than 1, 000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures Wayne Gisslen is also the author of Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from WileyWhether you are studying or training in professional food preparation or just want to take your home cooking to a higher level, this authoritative text is your essential guide to all the most vital professional techniques.

Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef.Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft, including knife skills, knowledge of ingredients, and plating techniques. More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math More than 1, 000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures Wayne Gisslen is also the author of Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from WileyWhether you are studying or training in professional food preparation or just want to take your home cooking to a higher level, this authoritative text is your essential guide to all the most vital professional techniques.

Utensils & Sets - These professional stainless-steel cooking utensils withstand the high heat of cooking oil, boiling water, hot grill or griddle. Essential kitchen utensils are durable to mix heavy batter, strain liquid, turn hamburgers, serve cold cuts or skim grease. Long handles keep hands away from heat. Easily stir sauce, gravy or roux with the solid spoon. Deeper bowl is ideal to mix ingredients or heavy batter. Strain and serve vegetables using the durable slotted spoon. Slotted spatula with wide head is perfect to turn hamburgers, steaks or pork cutlets, drain grease and serve. Flips pancakes, sausage patties or fish fillets on a griddle. Three-pronged fork performs a multitude of tasks: spears pickles or pearl onions from tall jars, serves cold cuts and cheeses on a buffet platter, tests doneness level of meats and secures roasts while slicing. Perforated skimmer removes grease from broth and froth from bean or rice liquid, lifts and strains stir fry vegetables, retrieves food particles from h - Specifications Solid spoon Model: 844 4"L (11 1/2" w/handle) x 2 1/2"W Weight: 3-oz. Slotted spoon Model: 851 4"L (11 1/2" w/handle) x 2 1/2"W Weight: 3-oz. Slotted spatula Model: 841 4 1/2"L (12" w/handle) x 3 1/4"W Weight: 4 oz. Fork Model: 847 3 1/2"L (11" w/handle) x 1 1/2"W Weight: 3 oz. Skimmer Model: 850 4" Dia. (14 3/4"L w/handle) Weight: 5-oz. Made in China Care and Use Dishwasher-safe

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Product Features: Material: Steel

The Camp Chef Professional Barbeque Box is design to fit their 3 burner cooking systems, such as the Pro 90 and Taho. This version is designed to cover the left 2 burners. Cast iron grates for restaurant-style grilling. Heat diffuser plate distributes heat evenly. Camp Chef modular cooking systems are designed with the user in mind for power and versatility. Add a griddle for outdoor breakfasts. BBQ steaks or grill chickens with Camp Chef's Grill boxes. Just mix and match grills and accessories. 33 pounds. Unit dimensions: 24.25" x 18.25" x 8.25". This item ships direct from the manufacturer, typically within 4-5 business days. This item is not eligible for expedited shipping or AK/HI shipping.

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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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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.

A contemporary bible of vegetarian cooking filled with fresh and fabulous ideas for today's fine diningVegetarian cuisine is now more popular than ever. Increasing health and ethical concerns-and an appetite for adventure-have sparked a growing demand for attractive, appetizing, and creative vegetarian dishes that hold their own with any meat choice on the menu. This book shows how to harness traditional cooking methods and techniques to produce exciting, elegant meatless creations bursting with freshness and flavor. Moving from appetizers and side dishes to delicious entrees, breads, and desserts, Professional Vegetarian Cooking is filled with dynamic ideas for building flavor with the help of vegetable stocks and a global array of herbs, spices, oils, condiments, and more. A far cry from the rough-hewn, grain-heavy approach that once typified standard vegetarian fare, it shares recipes and tips that open up a whole new world of taste for the vegetarian palate-complete with instructions that are clearly written and easy to follow.* Explains how to integrate vegetarian dishes into every phase of a meal* Includes 200 ready-to-use recipes* Lists best sources of purveyors and mail order products

Don't mangle that beautiful loaf with a carving knife! Instead cut clean, even slices to your exact specifications and enjoy your bread. Viking knives are manufactured to the highest standards of excellence. The blades are made using a precise metal formulation to result in a blade that holds a better edge, is easy to sharpen, is rust and stain-resistant, as well as tough and durable. Viking knives are a sound investment in your culinary future.

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.

Professional Series Cutlery by Tramontina is expertly sharpened and honed to a keen, long lasting edge for maximum cutting performance. The blade of this 10" cook's knife is satin finished and made with stain-free, high carbon chrome molybdenum steel. Properly beveled and fully tapered. Ergonomic water resistant, nylon handle provides balance and comfort when gripping. The handle is injection molded directly onto the tang and around the solid stainless rivets to discourage bacteria or residue from accumulating. 25-year Limited Manufacturer's Warranty. Made in Brazil.

Generously proportioned with a 22-by-11-inch cooking surface, this indoor electric griddle cooks enough pancakes or hamburgers for a large crowd. Similar to Prestos Model 07038 22-Inch Electric Griddle, this model features a smoother, more professional grade nonstick finish. Because food doesnt stick easily, the griddle requires very little grease, thereby producing healthier food. For fattier meats like bacon, a groove along one side channels drips through a small hole into a sturdy plastic container that slides completely out for cleaning. When the griddles heat control is removed, the unit is fully submersible in warm, soapy water. The 1500-watt griddle plugs into any 120-volt outlet and automatically maintains any temperature setting from warm to 400 degrees Fahrenheit. Made of heavy duty cast aluminum that resists warping and distributes heat evenly, the griddle overall measures 27 by 13 by 4-1/2 inches and is covered by a two-year warranty against defects. Heavy cast aluminum resists warping, distrib

Key features of this new Sixth Edition include:* Over 100 new, fully tested recipes* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service* Nearly 1, 200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes* Revised and expanded Nutrition chapter features the new USDA nutritional guidelines* Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages* New culinarE-Companion recipe management software features user-friendly navigation and robust content

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.

On Professional Cooking:"This book has a place in the library for all who want to understand and build their basic cooking skills."-The American Institute of Wine and FoodOn Professional Baking:"An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues and mocha roll; even some unbaked desserts for sweet tooths are tucked in at the end of this textbook."-The Wall Street JournalWayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1, 200 recipes and more information than ever before, this Sixth Edition of the cornerstone resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level.Special features include: Over 100 new recipes - including new recipes for meats, poultry, vegetables, and grains, as well as a new chapter on cooking for vegetarian diets Expanded and updated information-featuring a contemporary look at presenting and a detailed history of modern food service Superb photography - nearly 1, 200 illustrations and photos highlighting ingredients, step-by-step techniques, and plated dishes

A contemporary bible of vegetarian cooking filled with fresh and fabulous ideas for today's fine diningVegetarian cuisine is now more popular than ever. Increasing health and ethical concerns-and an appetite for adventure-have sparked a growing demand for attractive, appetizing, and creative vegetarian dishes that hold their own with any meat choice on the menu. This book shows how to harness traditional cooking methods and techniques to produce exciting, elegant meatless creations bursting with freshness and flavor. Moving from appetizers and side dishes to delicious entrees, breads, and desserts, Professional Vegetarian Cooking is filled with dynamic ideas for building flavor with the help of vegetable stocks and a global array of herbs, spices, oils, condiments, and more. A far cry from the rough-hewn, grain-heavy approach that once typified standard vegetarian fare, it shares recipes and tips that open up a whole new world of taste for the vegetarian palate-complete with instructions that are clearly written and easy to follow.* Explains how to integrate vegetarian dishes into every phase of a meal* Includes 200 ready-to-use recipes* Lists best sources of purveyors and mail order products

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.

PROFESSIONAL COOKING, GISSLEN, 0470197528, 9780470197523, New, Brand New

Hundreds of detailed recipes enable both the beginner and the experienced cook to prepare the Italian feast of their dreams. Step-by-step instructions cover a wide range of Italian delights, from regional specialties to showpiece entrees, from quick antipasti to elaborate dolci. Special attention is paid not only to preparation but to presentation, serving suggestion, and appropriate side dishes.

Professional Series Cutlery by Tramontina is expertly sharpened and honed to a keen, long lasting edge for maximum cutting performance. The blade of this 8" cook's knife is satin finished and made with stain-free, high carbon chrome molybdenum steel. Properly beveled and fully tapered. Ergonomic water resistant, nylon handle provides balance and comfort when gripping. The handle is injection molded directly onto the tang and around the solid stainless rivets to discourage bacteria or residue from accumulating. 25-year Limited Manufacturer's Warranty. Made in Brazil.