This textbook, titled “Professional Cooking” by Wayne Gisslen, is a valuable resource for those in the food industry looking to advance their cooking skills. Published by Wiley & Sons, Incorporated, in 2010, this hardcover book contains 1,088 pages of information on cooking methods and techniques, with a focus on quantity and professional settings. The book is part of the Professional Cooking series and is geared towards an advanced level of learning, suitable for adult and further education. This 7th edition book is written in English and manufactured in the united states. It is a great addition to any chef’s library and perfect for those looking to improve their cooking skills.