Professional Cooking Hardcover – Jun 20 2002
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"...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 youre serious about cooking, youll want to join the hundreds of thousands of chefs who have used Wayne Gisslens 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.
Youll 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 recipesalmost 100 of them new to this editionto 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 Bleuone of the worlds most prestigious cooking schoolswhose 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 books 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 youre looking to take your cooking skills to a higher level, start the way the professionals dowith Wayne Gisslens Professional Cooking.See all Product Description
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Top Customer Reviews
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.
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.
Most recent customer reviews
this book was part of my Red seal certification book.it is a great tool.I would like to keep it my kitchen.Published 22 months ago by robert D Ranganathan
If you plan on a challenging the Red Seal exam then this is the book to get. I would also suggest getting the accompanying study guide.Published 23 months ago by David P Kolke
I have the second edition from way back in the day, this version is up to date, lots of updated information and a great read. It shipped really fast and is worth every penny.Published on Oct. 21 2013 by Warren Rozman
this book is very good it provide a greate infarmation about cooking i think ithelps even non canadianrestaurents
also help to understand the cooking culture
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. Read morePublished on Feb. 28 2011 by Nearly Canadian
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.Published on April 30 2010 by Marie Tounissoux