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Product Description
Review
‘…it is an excellent reference for the serious home cook…a very appropriate resource to build your knowledge.' (Culinaria Libris, September 2010).
Product Description
Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef.
Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft, including knife skills, knowledge of ingredients, and plating techniques.
- More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes
- Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math
- More than 1,000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures
- Wayne Gisslen is also the author of Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley
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Most helpful customer reviews
1 of 1 people found the following review helpful
4.0 out of 5 stars
Make Sure...,
By Taryn (Toronto, Canada.) - See all my reviews
This review is from: Professional Cooking (Hardcover)
To buy this item online is almost ALWAYS a better deal than buying it in the bookstore or your school bookstore. But please make sure that you do not need the CD ROM that comes along with the book, as this copy does not include one. The CD ROM comes in handy when you do not want to bring your text book with you to class and I believe it also has some recipe conversion software on it to help you simplify your ingredients and grocery list (this comes in handy when you are preping for practical labs and need to condense your ingredient list). All in all this textbook is a really good deal if you are not looking for the CD ROM aswell.
2 of 3 people found the following review helpful
5.0 out of 5 stars
A Bible.,
By
This review is from: Professional Cooking (Hardcover)
This book will tell you how to do ANYTHING the right way in the kitchen. It is my new Bible. A must have reference for anyone who wants to get serious in the kitchen.
5.0 out of 5 stars
Very Informative,
This review is from: Professional Cooking (Hardcover)
Being a pretty good cook for many years, but not a chef, I have recently started in the business of serving and preparing food to the public. Not being able to attend school, due to location, I was searching for a helpful, detailed instruction manual for chefs-in-training, rather than merely another cook book. Although, most of the techniques were not new to me, I have found this book extremely useful in describing food preparation in a commercial environment, i.e. larger quantities, mise en place and descriptions of chemical reactions, etc. It really is a text book for people training to become professional chefs/cooks, rather than a cook book for the domestic situation (as the title implies). Having said that, I would still find it extremely interesting, and it's very good value for what it is.
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