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Professional Cooking, 5th Edition Hardcover – Jun 6 2002


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Product Details

  • Hardcover: 992 pages
  • Publisher: John Wiley & Sons Canada, Ltd.; 5th Edition edition (June 6 2002)
  • Language: English
  • ISBN-10: 0471436259
  • ISBN-13: 978-0471436256
  • Product Dimensions: 22.5 x 4.4 x 28.6 cm
  • Shipping Weight: 2.5 Kg
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Bestsellers Rank: #482,363 in Books (See Top 100 in Books)
  • See Complete Table of Contents

Product Description

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.


Inside This Book (Learn More)
First Sentence
This is an exciting time to begin a career in food service. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.2 out of 5 stars
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Most helpful customer reviews

By A Customer on Dec 9 2002
Format: Hardcover
This book is good and was used By SAIT's (Southern Alberta Institute of Technology) culinary program in the 90's before they switched to a Canadian culanary textbook: On Cooking by Labensky,Hause, Malley, Bevan and Sicoli (Most of these guys are from Canadian culinary schools or technical colleges). It is very understandable and straight forward, but you got to remember if use this at home. You are going to do a lot of calculations for serving x-amount of people, not restaurant size batches.
This book helped me alot to prepare me for my apprentiship and the inter-provincial red seal in cooking. Don't use this book in class if you are in the culinary programs at any shool, just get the issued textbook and buy Professinal cooking as a reference, because some of the recipies are not the in the issued text book and sometimes the issued textbook is not really straight forward on instructions or concepts.
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Format: Hardcover
While I am not a culinary student, I do love to cook and learn the science behind the food. This book is the most comprehensive, best photographed book I have seen. This is written for the student, or professional preparation in terms of quantities the recipes make. You can easily scale most of them to suit your personal needs. The book is divided into various sections there is a textbook feel as each area of food is explained thoroughly, then come the recipes. This book is nice as it offers many suggestions and ideas with each recipe. While this may not be the best choice for every cook at home, I think this is a good choice for people that want a little more out a cookbook.
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Format: Hardcover
I am a culinary student and this book was a required purchase. It is very detailed and has great photos. I also love the questions at the end of each chapter, but unfortunately no answers. The baking section is very good too, but I was having a little bit of trouble getting through those particular courses. After buying the Study Guide for Baking and Study Guide for Advance Baking I was able to get a passing grade. It asks and answered all the questions I was looking for.
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Format: Hardcover
I ordered this book having already purchased a previous edition at a normal bookstore, the shipping info says "ships in 2-3 days" well I just checked my order status and for an item ordered on OCT. 5 it would seem oct 31-nov 20 is a bit more than 2-3 days so be careful if you need this book for school!!and there appears to be no real person you can email or call to straighten this mess out either! like the book unhappy with the delivery.
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