Professional Cooking, College (With CD-ROM) [Hardcover]

Wayne Gisslen (Author)

Book Description

Publication Date: June 15, 2002 | ISBN-10: 0471397113 | ISBN-13: 978-0471397113 | Edition: 5th

Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions.
* 1,000 recipes, including 250 from Le Cordon Bleu.
* 250 new color photographs--1,000 photographs in all--of plated dishes and step-by-step techniques.
* New chapters on sausages and cured foods; pates, terrines, and other cold foods.
* New professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.

Editorial Reviews

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) --This text refers to an out of print or unavailable edition of this title.

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. --This text refers to an out of print or unavailable edition of this title.

See all Editorial Reviews

Product Details

• Hardcover: 992 pages
• Publisher: Wiley; 5th edition (June 15, 2002)
• Language: English
• ISBN-10: 0471397113
• ISBN-13: 978-0471397113
• Product Dimensions: 11.1 x 8.7 x 1.8 inches
• Shipping Weight: 5.5 pounds
• Average Customer Review: 4.6 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #528,038 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

20 of 20 people found the following review helpful:

5.0 out of 5 stars A very in depth book!, November 8, 2002

By 

Stephanie Manley (Houston, TX) - See all my reviews
(VINE VOICE)    (TOP 1000 REVIEWER)    (REAL NAME)   

This review is from: Professional Cooking (Hardcover)

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. This is written for the student, or professional preparation in terms of quantities the recipes make. You can easily scale most of them to suit your personal needs. The book is divided into various sections there is a textbook feel as each area of food is explained thoroughly, then come the recipes. This book is nice as it offers many suggestions and ideas with each recipe. While this may not be the best choice for every cook at home, I think this is a good choice for people that want a little more out a cookbook.

13 of 13 people found the following review helpful:

5.0 out of 5 stars it always comes up with the food!, December 21, 2004

By 

Angelica "Angelica Cook" (Israel) - See all my reviews

This review is from: Professional Cooking (Hardcover)

As someone already mentioned, it's a pity you do not have a six star rating. This is probably the best cooking book, professional and other that I have come across. It's accurate and reliable, and mostly it seems to cover everything.
Every time I have needed a recipe,or any info regarding preparaation of a meal of any sort, i have found the answer in this book. i am amazed again and again as to how up to date it is, and how anything I might find in new trendy cook books and magazines, seem to have already been printed in this book.
i am always grateful to own it.

9 of 10 people found the following review helpful:

5.0 out of 5 stars Too bad they don't have an entry for 6 stars, March 1, 2003

By 

C. Rouillard (Antioch, CA USA) - See all my reviews
(REAL NAME)   

This review is from: Professional Cooking (includes College Text and NRAEF Workbook w/Exam) (Hardcover)

One word - incredible.

I've always loved cooking, and have always been a capable cook in the kitchen, but always wondered why certain things are done the ways they are (such as how does flour thicken a sauce without it getting pasty) and how to make simple things such as bases for sauces. This book has that information and a LOT more. After getting roughly 30 cook books through the past 5 years, I realize now that this is the only one I ever needed. All of the recipes I've tried have been incredible (the only annoying thing is the large scale they're made to, though that's easily remedied), and it's a cookbook that I actually like to READ as opposed to just pull recipes out of.

HIGHLY Recommended for any type of cook.