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Professional Cooking Hardcover – Jun 20 2002

24 customer reviews

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Product Details

  • Hardcover: 992 pages
  • Publisher: Wiley; 5th Edition edition (June 20 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: 4.7 out of 5 stars  See all reviews (24 customer reviews)
  • Amazon Bestsellers Rank: #513,311 in Books (See Top 100 in Books)
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Product Description


"...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.

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Inside This Book

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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

4.7 out of 5 stars
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Most helpful customer reviews

1 of 1 people found the following review helpful By David on July 11 2000
Format: Hardcover
I grew up with great home cooking and always took it for granted. When I went off to University I quickly realized that Macaroni & cheese would not do me the way it seemed to for many of my colleagues, so I set out to bolster my impoverished culinary skills. After several years of over-the-phone consultations with mom, experimentation, and generally bland meals, I still lacked the basic knowledge and skill to tackle any but the most detailed recipes, and I had more questions than answers. Then I stumbled upon Wayne Gisslen's "Professional Cooking 4th Ed." The standard text for many culinary schools, Gisslen's well organized text book is a must for the aspiring amateur home chef. Expertly laid out and documented with beautiful photography, it will take your cooking to the next level. Gisslen has structured his book to first provide you with an in-depth knowledge of ingredients and basic cooking techniques, these are then applied in the many exquisite recipes that follow. For example, chapter 10: Understanding Meats has subsections on: Composition, Structure and Basic Quality Factors; Understanding the Basic Cuts; Cooking and Handling Meats. The following chapter then applies these principles in recipes grouped according to cooking method. The recipes range from fairly simple to more involved and all the ones I've tried have been outstanding. ONE WORD OF CAUTION! This is NOT a step-by-step cookbook that the beginner cook can just pick up to whip up a meal on the spur or the moment. All the recipes require knowledge of the basic cooking techniques which are covered in the previous chapter(s). This is an amazingly in-depth text book and requires time spent in careful study.Read more ›
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1 of 1 people found the following review helpful By Taryn on Jan. 16 2011
Format: 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.
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Format: Hardcover
With each edition I can hardly imagine how the next one could possibly be any better and this one is no different. This book is the standard issue book at many cooking schools. That is actually how I came upon my first copy, from a friend who had finished Chef school and purchased a newer edition.
The illustrations are beautiful and very helpful, the directions clear and concise. Make no mistake, this is a complete cooking school course with everything except the tuition and practice. Starting at the beginning is a good idea because it is laid out like a course. So, it teaches a technique and then from that point forward in the book it refers to the technique. However, with a thorough index it is not a problem to find out where the technique was discussed.
There is no better book to learn professional cooking or just learn the techniques to astound your friends. Thorough and well documented, when it comes to learning professional cooking techniques, this is the book to have.
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Format: Hardcover
I don't know how to cook, but I love food and I like to read cookbooks. This is the best cookbook I have ever read. It explains everything, starting with the basics, so that when I finished reading it, I felt like I really understood what cooking was about. (Of course, I have yet to try actually cooking anything.) This book is written specifically from the perspective of a classically trained professional cook and provides a behind-the-scenes look into different aspects of running a food-service operation. While it's intended for the use of other professional cooks, one chapter explains how to adapt the recipes for home cooking. I can't wait to start cooking so I can use this book. The text is crisp and witty, the photographs are colorful and appealing, and the recipes are appetizing. (I keep badgering my boyfriend to try them.) All in all, an interesting and enjoyable experience. I read it over and over again.
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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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