Professional Cooking [Hardcover]

Wayne Gisslen (Author)

Book Description

ISBN-10: 0471436259 | ISBN-13: 978-0471436256 | Publication Date: June 15, 2002 | Edition: 5th Edition

Praise for Wayne Gisslens books on Professional Baking:

"An encyclopedic and clear handbook of things to do with your oven, from challah to specialty meringues and mocha roll; even some unbaked desserts are tucked in at the end in this textbook for sweet tooths." —The Wall Street Journal

on Professional 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

Wayne Gisslens Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,100 recipes and more information than ever before, the Fifth Edition of this classic resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level. Special features include:

• Nearly 100 new recipesalong with more than 100 recipes from the master chefs of Le Cordon Bleu
• Expanded informationtwo new chapters covering cured food as well as pts and other cold foods, plus new material on game (birds and animals), and more
• Superb photography and design1,000 color photographs of ingredients, techniques, and plated dishes, plus a fresh color-coded format

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)

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.

See all Editorial Reviews

Product Details

• Hardcover: 1120 pages
• Publisher: Wiley; 5th Edition edition (June 15, 2002)
• Language: English
• ISBN-10: 0471436259
• ISBN-13: 978-0471436256
• Product Dimensions: 10.9 x 8.9 x 1.9 inches
• Shipping Weight: 5.6 pounds
• Average Customer Review: 4.6 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #885,145 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.