Ebook Professional Cooking, by Wayne Gisslen
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Professional Cooking, by Wayne Gisslen
Ebook Professional Cooking, by Wayne Gisslen
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Praise for Wayne Gisslens books on Professional Baking:
"An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues and mocha roll; even some unbaked desserts are tucked in at the end in this textbook for sweet tooths." —The Wall Street Journal
on Professional Cooking:
"This book has a place in the library for all who want to understand and build their basic cooking skills." —The American Institute of Wine and Food
Wayne Gisslens Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,100 recipes and more information than ever before, the Fifth Edition of this classic resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level. Special features include:
- Nearly 100 new recipesalong with more than 100 recipes from the master chefs of Le Cordon Bleu
- Expanded informationtwo new chapters covering cured food as well as pts and other cold foods, plus new material on game (birds and animals), and more
- Superb photography and design1,000 color photographs of ingredients, techniques, and plated dishes, plus a fresh color-coded format
- Sales Rank: #921985 in Books
- Published on: 2002-06-15
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 11.26" h x 1.72" w x 8.84" l, .0 pounds
- Binding: Hardcover
- 1120 pages
Review
"...used by culinary education programmes around the country and is considered one of the main culinary resources by instructors..." (Catering UK, 31 August 2002)
From the Inside Flap
"A reference for a lifetime."–André Cointreau
President and CEO, Le Cordon Bleu
(from the Foreword)
If you’re serious about cooking, you’ll want to join the hundreds of thousands of chefs who have used Wayne Gisslen’s Professional Cooking to learn the basics of their craft. With more information and step-by-step photographs than ever before, the Fifth Edition of this bestselling culinary classic gives you a complete foundation in cooking techniques and the theories behind them.
You’ll find detailed information on tools and equipment, mise en place preparation, basic cooking principles and techniques, and food presentation and garnishing. Progressing logically from simple cooking methods to more advanced techniques, the book helps you to understand the underlying principles first and then focus on applying them. It lets you work at your own pace through every part of the menu, from stocks, sauces, and soups to meats, poultry, fish, and shellfish; vegetables and grains; and breads and desserts.
Procedures are explained clearly, step by step, with more than 1,100 recipes–almost 100 of them new to this edition–to help you develop your skills and build confidence. Along the way, hundreds of color photographs of techniques and finished dishes are a valuable source of guidance and inspiration.
A special feature of the book is the participation of Le Cordon Bleu–one of the world’s most prestigious cooking schools–whose master chefs have contributed more than 100 recipes. There are also new chapters on sausages and cured food as well as pâtés, terrines, and other cold foods, plus added sections on game (birds and animals).
Throughout, the book’s up-to-date, color-coded format makes it easy to find key information at a glance so that you can spend less time reading and more time creating in the kitchen. So if you’re looking to take your cooking skills to a higher level, start the way the professionals do–with Wayne Gisslen’s Professional Cooking.
From the Back Cover
Praise for Wayne Gisslen?s books on Professional Baking:
"An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues and mocha roll; even some unbaked desserts are tucked in at the end in this textbook for sweet tooths." —The Wall Street Journal
on Professional Cooking:
"This book has a place in the library for all who want to understand and build their basic cooking skills." —The American Institute of Wine and Food
Wayne Gisslen?s Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,100 recipes and more information than ever before, the Fifth Edition of this classic resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level. Special features include:
- Nearly 100 new recipes?along with more than 100 recipes from the master chefs of Le Cordon Bleu
- Expanded information?two new chapters covering cured food as well as pâtés and other cold foods, plus new material on game (birds and animals), and more
- Superb photography and design?1,000 color photographs of ingredients, techniques, and plated dishes, plus a fresh color-coded format
Most helpful customer reviews
91 of 92 people found the following review helpful.
Great Book, and Much Cheaper Than The "College Version"
By RammerJammer
I am in culinary school and this is the required text for our classes. After hours of researching online, and even taking the time to call the publisher, I finally decided to take a risk by buying this "Trade" version rather than the "College Version," offered here on Amazon and in our school's bookstore. Rest assured! This book is EXACTLY the same as the "College Version," but it doesn't include the CulinarE Companion CD (which our school does not utilize anyway)! I even had the instructors at school ask the publisher about the differences, and they admitted that there are none! All of the recipes and page numbers match up identically. Save yourself the $36+ dollars and buy this version instead of getting ripped off by a marketing scam to get more money out of students by calling a book the "College Version" - I'm glad I did!
We are just getting into the book, so I can't offer too much of an opinion, but from what I've seen so far, I'm impressed! I just wanted to add my review so that hopefully another student like myself can save some money. I hope it helps!
3 of 3 people found the following review helpful.
Excellent book - check what you are (not) getting with the Kindle version before purchasing!
By ec-user
The book content is awesome, very well written and explanations are very good. Some sections need to be read several times because there is so much information in each phrase that you are probably missing additional useful content. Still easy to read though.
A few things to take into consideration before purchasing: This book is pretty big and heavy physically, so I went for the Kindle version. while it is a book printout and you can't get the nice features of a real Kindle book. It's still alright if you can live with it, which is my case.
The 4/5 stars is because the physical version comes with a code to download a menu-making software that the electronic version doesn't have (as it comes as a separate piece of paper). You can only get it with the physical version or purchase the code separately for 40$. Not a good deal in my opinion.
0 of 0 people found the following review helpful.
Love these books
By Stephanie Manley
So I love this old cooking school text books. Want to learn what the chefs learn, and do so at 1/100 of the price? This is the book for you. These older versions are very good to use. Cooking hasn't changed radically, not in the sense of basic techniques for a long time. So these books are perfect to use when you want to brush up on your cooking techniques. I think one of these would be a great gift for a child in your family who wanted to learn about cooking, its all right here.
Instruction is given on the ingredients, basic recipes are given, there are lots of photos. If you follow along you will learn how to make so many things by following this book. Now the book doesn't specialize in just one thing, it is a broad spectrum, so if you want to learn about just baking, this may not be the perfect book for you. If you want to learn how chefs learn, this is the book for you.
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