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Professional Cooking, 4th Edition Hardcover – August 24, 1998


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Product Details

  • Hardcover: 896 pages
  • Publisher: Wiley; 4 edition (August 24, 1998)
  • Language: English
  • ISBN-10: 0471245631
  • ISBN-13: 978-0471245636
  • Product Dimensions: 9 x 1.8 x 11.2 inches
  • Shipping Weight: 6.2 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #313,439 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

Take your cooking skills to a higher level the way the professionals do—with Wayne Gisslen's Professional Cooking, the best-selling classic that has helped train more American chefs in the culinary craft than any other. Now in its fourth edition, Professional Cooking offers thorough, detailed coverage of basic cooking techniques and the theories behind them, with over 1,000 recipes and 700 color photographs and drawings. With a fresh and colorful format that is extremely easy to use, this Fourth Edition is filled with important new features, including:
  • Cordon Bleu recipes—over 100 new recipes from Le Cordon Bleu, Europe's premier cooking school
  • 250 new color photographs—offering clear, step-by-step illustrations of cooking procedures
  • Nutritional analyses—nutritional breakdowns for each main recipe, giving crucial guidance for healthy menu planning
  • Low-fat recipes—highlighted in the text and in the recipe index—plus guidelines on low-fat cooking and vegetarian diets
  • More kitchen sanitation and safety information—including coverage of HACCP, the industry standard for food safety

Glossaries—user-friendly definitions of British and French cooking terms

But that's not all. Professional Cooking, Fourth Edition equips you with both a mastery of essential skills and the ability to apply them to virtually any type of food or cooking style. And chapters organized by food category and cooking method make it easy to learn in your own way and at your own pace through every part of the menu, covering stocks, sauces, and soups; meats, poultry, fish, and shellfish; vegetables and grains; and breads and desserts.

Complete with essential information on tools and equipment, menu planning, plating and presentation, and more—all based on actual industry practices—Professional Cooking is the ideal all-around introduction to the exciting world of the modern chef. Bon appetit! Wayne Gisslen's Professional Cooking has introduced the culinary craft to more American chefs than any other text.

Here's to the next generation of chefs . . .

"Professional Cooking, Fourth Edition is the most comprehensive culinary text that I have ever encountered. . . . it teaches the fundamentals of cooking with clarity and completeness. Anyone who uses this book will have established a strong foundation on which they can build a fulfilling career."—Chef Larry De Vries Crocus Plains School

"A combination textbook, illustrated reference manual, and treatise on the art of cooking . . . this book has a place in the library for all who want to understand and build their basic cooking skills."—The American Institute of Wine and Food.

"Professional Cooking should find a wide audience . . . among amateurs and restaurateurs who want to rediscover the basic principles of cooking."—Cornell Hotel and Restaurant Administration Quarterly.

About the Author

WAYNE GISSLEN is the author of the best-selling series of culinary textbooks that includes Professional Baking, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by John Wiley & Sons. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.

About the photographer: J. GERARD SMITH is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in Time, Newsweek, the New York Times Sunday Magazine, and more than 100 books.

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Most Helpful Customer Reviews

65 of 67 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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17 of 17 people found the following review helpful By Harold McFarland HALL OF FAMEVINE VOICE on January 29, 2002
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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16 of 18 people found the following review helpful By A Customer on March 29, 1999
Format: Hardcover
From beginner to professional, Professional Cooking takes anyone who loves to cook on a wonderful journey. From the basic (making breakfast eggs and coffee) to the advanced (rich sauces and international cuisine), Gisslen shows how it should be done. Ever had question about cooking? This book has the answers. If you must have only one volume in your kitchen, Professional Cooking should be that one. It's a winner in all areas.
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9 of 11 people found the following review helpful By Nathan P on October 17, 2001
Format: Hardcover
I am a student at Scottsdale Culinary Institute, an LeCordon Bleu school in Scottsdale, AZ. This book is the first that we are issued and is used as a standard reference throughout our twelve month curriculum. It may be somewhat confusing for the home cook as there are many industry terms used, and all of the recipes are scaled for large production quantities. Nonetheless, it will give you a great idea of how things work in the food service industry and start you off to better home cooking techniques as well.
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6 of 7 people found the following review helpful By A Customer on December 27, 1998
Format: Hardcover
Although my mother was a fantastic cook, she never allowed us in the kitchen because she was blind and was always afraid of injuring us. Thus we never learned how to cook. I never understood the how's and why's of cooking. As soon as I began reading Gisslen's book I was amazed at all the questions it answered that I have asked over the years. It is a wonderful teaching aid for both the professional and non-professional cooks, explaining things in a way that is easy to understand. The book was worth the money spent. I plan on using this book as a teaching aid with my three daughters and I think it would make a wonderful gift to anyone that has an interest in cooking. I also plan on purchasing Gisslen's book entitiled Professional Baking. G. Tuggle, United States.
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