Term: 11.2 in

“Professional Cooking” by Mary Ellen Griffin and Wayne Gisslen is a comprehensive textbook published by Wiley & Sons. Focused on cooking, business, and economics, this hardcover book covers methods for professional cooking, industries within the food industry, and detailed instructions for creating high-quality dishes. With 1120 pages, it provides valuable insights and practical tips for those interested in the culinary arts and business aspects of the food industry. This textbook is a valuable resource for students and professionals alike looking to enhance their cooking skills and knowledge in the field.