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Professional Cooking Hardcover – Jul 30 2012

4.6 out of 5 stars 33 customer reviews

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Hardcover, Jul 30 2012
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Professional Cooking
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Product Details

  • Hardcover: 1120 pages
  • Publisher: Wiley; 7 edition (July 30 2012)
  • Language: English
  • ISBN-10: 0470197536
  • ISBN-13: 978-0470197530
  • Product Dimensions: 22.9 x 4.8 x 28.4 cm
  • Shipping Weight: 2.8 Kg
  • Average Customer Review: 4.6 out of 5 stars 33 customer reviews
  • Amazon Bestsellers Rank: #130,332 in Books (See Top 100 in Books)
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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).


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Customer Reviews

4.6 out of 5 stars
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Top Customer Reviews

Format: Hardcover
There are three versions of this book, this one, Professional Cooking for Canadian Chefs, and Gisslen Professional Cooking 6th Edition w/CD-ROM + Professional Cooking 6th Edition Study Guide - SET. Each is priced differently, and that's about the extent of the differences (Okay, to be fair, I neither have nor have seen the Study Guide. It is however just another book. Unless it can tell you how the recipe you prepared is supposed to taste, I doubt it could possibly be contributing another hundred's worth to the discourse).
Cooking is all about economy; you might as well start here. Save yourself a few bucks and get the Trade version. Use the extra cash to burn some eggs and overcook a little fish.
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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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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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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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