“Essentials of Professional Cooking” by Wayne Gisslen is a comprehensive textbook that covers various aspects of cooking, business, and economics in the food industry. Published in 2015 by Wiley & Sons, Incorporated, John, this hardcover book spans 592 pages and is written in English. The book delves into professional cooking methods, industrial food businesses, and quantities, making it a valuable resource for those interested in the culinary arts and related industries. With a focus on practical applications and expert insights, this book is a must-have for aspiring chefs and food industry professionals.