WorldCat Identities

Gisslen, Wayne 1946-

Overview
Works: 118 works in 301 publications in 3 languages and 5,257 library holdings
Genres: Cookbooks  Examinations  Study guides 
Roles: Author
Publication Timeline
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Most widely held works by Wayne Gisslen
Professional cooking by Wayne Gisslen( Book )

46 editions published between 1982 and 2019 in English and Chinese and held by 2,193 WorldCat member libraries worldwide

Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary
Professional baking by Wayne Gisslen( Book )

52 editions published between 1985 and 2017 in 3 languages and held by 1,608 WorldCat member libraries worldwide

"Now, the "baker's bible" has been revised and expanded! Wayne Gisslen, the author of the acclaimed Professional Cooking, has updated his classic guide for serious cooks who want to bring their baking skills up to the professional level, and bakers who want to give their goods that little something "extra."" "Professional Baking, Second Edition now offers step-by-step instructions for everything from breads and pastries to souffles and frozen desserts. It stresses theory as much as technique because once bakers know why they're doing something they are free to elaborate and improvise on the principle. Wayne Gisslen guides you through each separate stage in the creation of these mouthwatering delights. He provides you with an ideal sourcebook for bakery owners and aspiring pastry chefs, because the arrangement of subjects in the book reflects the working practices of bakeshops and kitchens." "This Second Edition features a new chapter on restaurant-style desserts as well as new recipes for cakes, tarts, sorbets, and ice cream. Also included is a four-page color insert showing 16 delectable finished desserts. Key points are highlighted and put in numbered sequence, so that basic information can always be located and reviewed at a glance."--Jacket
Essentials of professional cooking by Wayne Gisslen( Book )

13 editions published between 2003 and 2016 in English and held by 294 WorldCat member libraries worldwide

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
Advanced professional cooking by Wayne Gisslen( Book )

3 editions published between 1992 and 2010 in English and held by 225 WorldCat member libraries worldwide

A guide to advanced professional cooking for culinary students that provides a detailed overview of more complex preparation methods and tools, along with tips for cooking a variety of North American dishes, including soups, pasta, salads, seafood, beef, poultry, pork, vegetables, and more
Professional garde manger : a comprehensive guide to cold food preparation by Lou Sackett( Book )

4 editions published between 2009 and 2011 in English and held by 134 WorldCat member libraries worldwide

Professional cooking for Canadian chefs by Wayne Gisslen( Book )

18 editions published between 2003 and 2018 in English and held by 128 WorldCat member libraries worldwide

"By professional chefs, instructors, and students alike, Wayne Gisslen's Professional Cooking for Canadian Chefs is heralded as 'simply the best' resource for new and practicing chefs. With its clear and effective approach to mastering the basic skills and concepts through understanding and practice, this book has earned a permanent place in the libraries and kitchen of millions of chefs worldwide whose careers it has helped to launch" (publisher)
The chef's art : secrets of four-star cooking at home by Wayne Gisslen( Book )

2 editions published in 1993 in English and held by 126 WorldCat member libraries worldwide

Study guide to accompany Professional baking by Wayne Gisslen( Book )

9 editions published between 1994 and 2013 in English and Spanish and held by 116 WorldCat member libraries worldwide

This Study Guide can be packaged with Professional Baking, Fifth Edition at a discount! Use ISBN 978-0-470-25864-4 to order the package
The professional bakeshop : tools, techniques, and formulas for the professional baker by Wayne Gisslen( Book )

7 editions published in 2013 in English and Spanish and held by 100 WorldCat member libraries worldwide

"This complete guide to the art and science of baking and pastry from Wayne Gisslen offers straightforward, practical guidance on the fundamentals of baking. Covering everything from how ingredients interact to mixing methods for doughs to step-by-step baking advice, this is an essential resource for professionals who want to brush up on technique as well as home bakers who want to take their hobby to a higher level. The book offers a complete guide to the basics of preparing breads, pastry doughs, cakes, creams, icings, and much more. Throughout, step-by-step photographs explain key techniques while luscious illustrations of finished items offer plating and decorating suggestions. Ideal for professionals and home bakers at almost any skill level, covering everything from the fundamentals of baking to the complexities of chocolate and sugarwork. Features nearly 750 recipes and variations, many including both large and small batch measurements."--
Study guide to accompany Professional cooking by Wayne Gisslen( Book )

11 editions published between 1989 and 2014 in English and Undetermined and held by 66 WorldCat member libraries worldwide

Essentials of professional cooking by Wayne Gisslen( Book )

4 editions published between 2003 and 2004 in English and held by 31 WorldCat member libraries worldwide

Professional cooking : college version by Wayne Gisslen( )

2 editions published between 2006 and 2010 in English and held by 17 WorldCat member libraries worldwide

This best selling book provides comprehensive coverage of culinary skills, from proper knife techniques to plate presentation. Written in an accessible format, this book contains recipes, techniques, and narrative appropriate for students, professionals, and home cooks alike
Study guide to accompany Professional cooking, fourth edition by Wayne Gisslen( Book )

2 editions published between 1995 and 1999 in English and held by 17 WorldCat member libraries worldwide

Zhuan ye xi can by Ji si le( Book )

1 edition published in 1999 in Chinese and held by 12 WorldCat member libraries worldwide

Study guide to accompany Professional cooking for Canadian chefs by Wayne Gisslen( Book )

4 editions published between 2002 and 2016 in English and held by 10 WorldCat member libraries worldwide

Zhuan ye xi dian hong bei ru men by Xin Ji( Book )

1 edition published in 1998 in Chinese and held by 10 WorldCat member libraries worldwide

Professional cooking, 8th edition by Wayne Gisslen( Book )

2 editions published in 2014 in English and held by 9 WorldCat member libraries worldwide

Professional baking by Wayne Gisslen( Book )

3 editions published between 2008 and 2011 in English and held by 8 WorldCat member libraries worldwide

Study guide to accompany Professional garde manger : a comprehensive guide to cold food preparation by Lou Sackett( Book )

1 edition published in 2011 in English and held by 7 WorldCat member libraries worldwide

Professional cooking by Wayne Gisslen( Book )

2 editions published between 2003 and 2014 in English and held by 5 WorldCat member libraries worldwide

 
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Audience level: 0.31 (from 0.28 for Profession ... to 0.89 for Zhuan ye x ...)

Professional cooking
Covers
Professional bakingEssentials of professional cookingAdvanced professional cookingProfessional garde manger : a comprehensive guide to cold food preparationProfessional cooking for Canadian chefsThe chef's art : secrets of four-star cooking at homeStudy guide to accompany Professional bakingStudy guide to accompany Professional cooking
Alternative Names
Gisslen, Wayne Gordon 1946-

Languages
English (170)

Spanish (11)

Chinese (3)