Presents culinary students and professional working chefs with the comprehensive and visual coverage of information they need to know to master the cold kitchen. This text on garde manger work provides step-by-step techniques and procedures covering over 450 recipes and more than 800 recipe variatio[...]

This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginni[...]

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[...]