This book by Wayne Gisslen equips restaurant and foodservice managers with essential cooking knowledge, emphasizing that they don't need to be chefs to manage effectively. It serves as a practical guide for enhancing their managerial skills in the culinary industry.
Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection--without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.