CLEAR, IN-DEPTH INSTRUCTION ON CRITICAL COOKING THEORIES AND TECHNIQUES FOR CULINARY STUDENTS

The Tenth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as the latest thinking about how best to teach this material. Chapters include relevant cultural and historical background for international recipes and cooking practices. What has not changed is the core material that focuses on the essentials ― the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of fundamental skills to apply this knowledge.

NEW TO THIS EDITION

Emphasis on special diets including vegetarian, keto, high protein, and more
Two new appendices focused on kosher and halal ingredients and preparation
All recipes throughout the book reviewed and freshened
Vegan recipes now clearly labeled for ease of planning
Simplified metric to imperial (US) comparison to facilitate common measurements
Baking recipes updated for consistency with the latest edition of Professional Baking.
Updated support material for instructors and students including PowerPoint slides, an Instructor’s Manual, Student Study Guide solutions, and test banks

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Features & Stories

👩‍🍳 Cook like a pro + make the most of Seville orange season 🍊

It is a joy to us at ckbk that our resource—now over 1,000 cookbooks—is helping both home cooks to discover great recipes to enjoy, and professional chefs and culinary students in their ongoing development and careers. Looking at our most popular books of 2025, we found several of our extensive collection of professional books in your top 20. Two of these are by chef, culinary consultant, and expert in the field of culinary education, bestselling author Wayne Gisslen. We are delighted to kick off 2026 with the new 10th edition of Wayne’s classic Professional Cooking.

A guide to ckbk's professional bookshelf

ckbk recently added two new professional cookbooks, Professional Garde Manger by Jaclyn Pestka, Wayne Gisslen and Lou Sackett, and The Advanced Professional Pastry Chef by Bo Friberg. Here we take the opportunity to review some of the books in ckbk’s library which are aimed at chefs and chefs-in-training, and which appear on our Professional bookshelf.