Professional Cooking, 5th Edition: Amazon.ca: Wayne Gisslen: Books

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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)

Book Description

Following a recipe will get a cook only so far. Cooking like a professional chef involves learning a whole range of basic techniques and procedures, from cutting vegetables and grilling meats to roasting poultry and preparing sauces. With the up-to-date Fifth Edition of Wayne Gisslen's classic Professional Cooking, anyone can learn the essential hows and whys of cooking and "cook like a pro."

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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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Concordance

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Customer Reviews

7 Reviews

5 star:		(5)
4 star:		(1)
3 star:		(0)
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1 star:		(1)

Average Customer Review

4.3 out of 5 stars (7 customer reviews)

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Most helpful customer reviews

5.0 out of 5 stars This book helped me a great deal through all courses, July 15 2003

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"36791" (New York, NY) - See all my reviews

This review is from: Professional Cooking, 5th Edition (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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5.0 out of 5 stars Excellent Culinary textbook, Dec 9 2002

By A Customer

This review is from: Professional Cooking, 5th Edition (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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1.0 out of 5 stars Amazon.ca's delivery date is a fantasy!, Nov 14 2002

By A Customer

This review is from: Professional Cooking, 5th Edition (Hardcover)

Ordered this book early September with 2-3 day availability. It's mid-November and just received the fourth delay notice: "We wanted to let you know there's a delay with one or more items in the order you placed on September 04 2002. Item delayed 4-6 weeks."

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› Go to Amazon.com to see all 8 reviews 4.6 out of 5 stars

Most recent customer reviews

5.0 out of 5 stars A very in depth book!
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. Read more

Published on Nov 8 2002 by Stephanie Manley

5.0 out of 5 stars I have been waiting for this book for more than 4 weeks.
I ordered this book OCT. 4,2002, the shipping info says "ships in 2-3 days" and today is Oct 31,2002 , I still waiting for this book. Read more

Published on Oct 31 2002