Professional Cooking, College Version [Hardcover]

Wayne Gisslen (Author)

Book Description

ISBN-10: 0471663743 | ISBN-13: 978-0471663744 | Publication Date: March 3, 2006 | Edition: 6

Key features of this new Sixth Edition include:
* Over 100 new, fully tested recipes
* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets
* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service
* Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail
* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes
* Revised and expanded Nutrition chapter features the new USDA nutritional guidelines
* Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
* New culinarE-Companion recipe management software features user-friendly navigation and robust content

Editorial Reviews

Amazon.com Review

This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed.

Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking.

• Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products.
• Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations.
• More focus on international recipes and variations.
• Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths.
• Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place.
• Up-to-date nutrition guidelines.
• Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.

Test Your Culinary Knowledge

True/False

1. Food containing disease-causing bacteria is likely to smell or taste spoiled.
2. After curing, foods are air-dried for a short time before being smoked
3. Steam is a better conductor of heat than air is.
4. If both raw and cooked meats must be in the same refrigerator, store the cooked meats on the higher shelves and raw meats on the lower shelves.

Short Answer

1. How do you carry a knife safely?
2. The starch used to thicken cream pie fillings is ______________________________.

Multiple Choice

1. Which of the following source-->food-borne disease combinations is correct?

   (a) shellfish-->trichinosis
   (b) pork-->infectious hepatitis
   (c) poultry-->streptococcal infections
   (d) food workers-->staphylococcus food poisoning

2. Frozen foods are best defrosted_______________________.

   (a) at room temperature
   (b) under refrigeration
   (c) in the microwave at least a day in advance
   (d) in a warm place

3. A cake formula calls for emulsified shortening, but you have run out. Which of the following can you substitute?

   (a) regular shortening
   (b) butter
   (c) half margarine and half regular shortening
   (d) none of the above

4. Which of the following is not a good technique for keeping the breast moist while roasting turkey?

   (a) Barding the breast
   (b) Roasting the turkey breast down
   (c) Basting with stock instead of fat
   (d) Cooking the breast and leg sections separately

Answer Key

True/False

1. F
2. T
3. T
4. T

Short Answer

1. Hold it beside you, point down, with the sharp edge back and away from you. Don't swing your arm. Whenever possible, carry knives in a sheath. Warn other workers when you are carrying a knife past them.
2. Cornstarch

Multiple Choice

1. D
2. B
3. B
4. C

--This text refers to an alternate Hardcover edition.

From the Back Cover

Key features of this new Sixth Edition include:

• Over 100 new, fully tested recipes
• A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets
• Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service
• Nearly 1,200 illustrations—including over 100 new photographs—highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail
• Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes
• Revised and expanded Nutrition chapter features the new USDA nutritional guidelines
• Stunning new design—helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
• New culinarE-Companion recipe management software features user-friendly navigation and robust content

See all Editorial Reviews

Product Details

• Hardcover: 1088 pages
• Publisher: Wiley; 6 edition (March 3, 2006)
• Language: English
• ISBN-10: 0471663743
• ISBN-13: 978-0471663744
• Product Dimensions: 11 x 8.7 x 1.9 inches
• Shipping Weight: 5.9 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars  See all reviews (16 customer reviews)
• Amazon Best Sellers Rank: #631,713 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

8 of 9 people found the following review helpful:

5.0 out of 5 stars Good textbook., August 12, 2008

By 

Carlos H. Rios (Las Vegas, Nevada) - See all my reviews
(REAL NAME)   

This review is from: Professional Cooking, College Version (Hardcover)

Great professional cookbook. Although this book is not for the home cook, the recipes can be modified for smaller portions just watch the seasoning. One thing to remember is that the recipes are fully tested but they are NOT standarized because they were written for instruction. What this means is that most of the recipes are not the classic versions but modified versions designed in order to instruct the student. My only complain, and I always have a complain, is the quality of paper which affects the picture quality as well. The paper seem too thin vs. in the previous versions, the paper was thicker. This happened also with a couple of the CIA books. I think this is a new trend with textbooks. Another thing I want to point out is that the Software that comes with it will not work on Vista. It only seem to work with Windows XP. Like other books that I purchase from Amazon, this book had the corners bended and the front cover was scratched. I think that Amazon should work on the this issue but overall I'm happy with the purchase.

12 of 15 people found the following review helpful:

3.0 out of 5 stars Great Book, Horrible CulinarE-Companion, March 1, 2010

By 

Avid Reader.ca - See all my reviews

Amazon Verified Purchase

This review is from: Professional Cooking (Hardcover)

I got this book for my wife. She first saw the 6th edition when she took a 15 week-long course at the local college, and wanted this version to compliment what she had learned in the course.

The book itself is quite thorough, and she really likes it. On it's own the book scores 5 stars! The promoted CulinarE-Companion software that replaces the CD in older version of this book is horrible to nonexistent! The book was published on January 19th, and the "software" is only now showing up on the publisher's site (March 1st), and it doesn't even work!! Don't forget, this "College Version" costs more because of this "software".

This is extremely unprofessional. I had to contact the publisher when the software wasn't available on the site, and it took them a couple of weeks to get something online. The problem is they seem to have wanted to save some money by not including a CD with this edition, but instead they run a Flash-based application from their site. You need to register with the site, enter the registration code that comes on a card included with the book (in place of the CD in older editions), then you get access to a Flash page that doesn't even work!

I'm strongly encouraged to return this version, and buy the standard edition for less (it is only available on the Amazon.ca site, and no longer available on the Amazon.com site). This is a real disappointment.

If you are interested in this book, and I strongly recommend it if you are serious about cooking, then get yourself the standard edition and don't be fooled into paying $10-$20 more for the promise of software that does not even exist.

Cheers.

2 of 2 people found the following review helpful:

5.0 out of 5 stars Outstanding Resource, July 14, 2010

By 

Craig H. Garver "Rail Historian" (Tucson, AZ USA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Professional Cooking, College Version (Hardcover)

My son started culinary school this year, and this was one of his first textbooks. He and I enthusiastically poured over it that first day, and I was so impressed I picked up a copy on Amazon.

This is not a cookbook - though it has plenty of superb recipes. It is a textbook on art of cooking. Knife skills, spices, flavors, how to make stocks and sauces, presentation. This is professional level cooking from an expert chef.

This is one of the best purchases an amateur like me can make. I've carried this book with me for months at work, just to enjoy it in my leisure moments. It's that good.

The recipes are excellent, and the software included on the CD allows you to change portion and serving sizes easily. All of the recipes I've tried so far have been excellent.