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Professional Cooking Hardcover – July 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: 11.1 x 8.8 x 1.9 inches
  • Shipping Weight: 6.1 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (72 customer reviews)
  • Amazon Best Sellers Rank: #452,861 in Books (See Top 100 in Books)

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.

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

Very useful and informative!
J. Cartier
Whether you are a new cook or a long time chef, this is a great reference text and recipe book.
Lynn M. Eckroth
I used this book in culinary arts school as the text for 2 separate courses.
enkryptic1

Most Helpful Customer Reviews

80 of 81 people found the following review helpful By RammerJammer on January 5, 2011
Format: Hardcover Verified Purchase
I am in culinary school and this is the required text for our classes. After hours of researching online, and even taking the time to call the publisher, I finally decided to take a risk by buying this "Trade" version rather than the "College Version," offered here on Amazon and in our school's bookstore. Rest assured! This book is EXACTLY the same as the "College Version," but it doesn't include the CulinarE Companion CD (which our school does not utilize anyway)! I even had the instructors at school ask the publisher about the differences, and they admitted that there are none! All of the recipes and page numbers match up identically. Save yourself the $36+ dollars and buy this version instead of getting ripped off by a marketing scam to get more money out of students by calling a book the "College Version" - I'm glad I did!

We are just getting into the book, so I can't offer too much of an opinion, but from what I've seen so far, I'm impressed! I just wanted to add my review so that hopefully another student like myself can save some money. I hope it helps!
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18 of 19 people found the following review helpful By enkryptic1 on January 23, 2011
Format: Hardcover Verified Purchase
This is a fantastic compilation of knowledge! I used this book in culinary arts school as the text for 2 separate courses. It is filled with information and should be on the shelves of any chef, aspiring chef and serious self-taught home cook that wants to LEARN. If you are looking for recipes and for a "witty" dialogue with a not so bright or overly cheery housewife author, shop around - this isn't that book. If you are looking for a college text (10th grade reading level...) teeming with information....ding ding ding you picked a winner. The recipes are basic, but suffice to say there is a chapter or more of information leading up to the recipe, if your dish doesn't turn out, you can only blame yourself :) Bon Appetit!
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32 of 38 people found the following review helpful By Avid Reader.ca on March 1, 2010
Format: Hardcover Verified Purchase
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.
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10 of 10 people found the following review helpful By mcpcna01 on May 2, 2011
Format: Hardcover Verified Purchase
I am a home cook. I was looking for a way to learn cooking techniques because I didn't think I could satisfactorly learn good techniques from recipes, no matter who wrote them. I was refered to this book by my local universities culinary arts teacher and I must say I am very satisified with it! I am not even all the way through yet but I am very satisified.
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5 of 5 people found the following review helpful By Allan Elder on April 4, 2013
Format: Hardcover Verified Purchase
I discovered cooking through a Great Courses program from The Teaching Company and wanted to further my education (you should get that course). This book is HUGE! It covers everything. However, if you don't already know a little about cooking, its format can lose you. Here's how I am using it: I find a recipe for a complete dinner I like and then I find the references to the techniques required in this book. After some study and note taking, I am ready to cook. The book is really formatted for having a cooking teacher. I can't use it that way. For example, the chapter cutting and chopping food is great, but you will never do all that cutting and chopping for any meal. So, if you need to cut up carrots for a meal, go to that section and learn what to do - skip the rest. Also, I found the website software a waste. Maybe I just don't know how to use it properly, but for me it's worthless. Final analysis, if you want a complete text to improve your cooking, buy this book and you will always have a resource that tells you what to do. The next time a recipe uses some strange word, turn to the index, find the page, study, and cook. The results? Delicious!
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5 of 5 people found the following review helpful By J. Cartier on March 6, 2010
Format: Hardcover
The book was delivered quickly and it is full of excellent information about cooking practices and techniques, nutrition information and recipes. It is a required text for my culinary program and upon receiving it and getting into it, I understand why. Very useful and informative!
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