Professional Cooking

by Wayne Gisslen

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 recipes–along with more than 100 recipes from the master chefs of Le Cordon Bleu Expanded information–two new chapters covering cured food as well as pâtés and other cold foods, plus new material on game (birds and animals), and more Superb photography and design–1,000 color photographs of ingredients, techniques, and plated dishes, plus a fresh color-coded format

Genres: Cooking, Cookbooks, Culinary, Nonfiction, Food, Reference, Gastronomy

704 pages, Hardcover

First published January 1, 1982

Reviews

[Daniel Laufer]

The ULTIMATE cookbook. If you want to become a "real chef", going through this book from start to finish would be a fine replacement for what you'd learn in culinary school (as this was the book used in Culinary school), without the critical French teacher telling you "more salt" under severe time constraints.

[Fransa Fransa]

great

[Ezgi]

yemek yapma tutkusu olanlar için harika bir başucu kitabı.

[kimberly garcia]

Loved this book...explains the most basic of cooking methods, why, how, and what is this thingy. It was fantastic.

[Lee Foster Fuqua]

Excellent cookbook

Easy to follow. Great for professionals and amateurs. Expensive but worth it. It provides many variations on many of the recipes.

[Syahira]

Professional Cooking is one of the textbook I use while I was at the Food Institute and part of it include the lectures that I have gone through like the Introduction of Sanitation (condensed version of Microbiology) and Fundamentals of Food. But as a whole, the book does contain helpful guides for those who are interested in the culinary industry and some parts that includes hundreds of recipes and preparation methods.

I am not fully a culinary student, I just took several diploma classes with the diploma students. For starters, this book is very basic even for those who never enter a kitchen before. There are multiple of chapters that discuss food science, microbiology of food handling and techniques including vegetable cutting, stock making and etc. The content is wealth about food from preparation to definition and although it is an academic textbook, the application is endless.

But it doesn't mean the book is one shot over everything in the kitchen by just reading this book. Being a chef involved a lot of practical skills and practice. But if you are interested in furthering the career, this book would help you know terms that involve in food preparation.

[John]

Now in its 6th edition, I've been reading Mr. Gisslen's first version of the famous "Professional Cooking." While it lacks the impressive visuals, extensive recipes and pretty tables of its more modern counterparts, I've found that this version of the text is significantly more useful to me as a novice chef. It does a fairly good job of teaching *why* a dish is cooked in a particular way (and not, for example, at 75 degrees warmer) as well as a thorough job of explaining basic techniques (for example, how to clean a chicken).

Over all, one of the best "technique" books I've ever run across. Don't miss it!

[Sandra]

Do not read this book for recipes, unless you are cooking for 50. But the chemistry behind the recipes, especially in baking, are good reminders for all of us. What does gluten need to make it work? Why you NEED shortening and salt. And why we shouldn't mess with cakes, breads and pastry recipes, unless you have been educated to do so. Not a book to own, but definitely worthy reviewing, if your library owns a copy. I truly enjoyed perusing and reading sauces, breads and cakes. Even meats and poultry offered some new insights.

[Kierstin]

Wonderful reference for the culinary student but not for the home user. All recipes are given in commercial quantities and in weights (not measurements). The food science portion of every chapter is incredibly interesting however, especially if one wanted to know (and see pictured) every kind of potato (or fill in the blank as you choose) grown on earth, its unique granular structure, and the seventeen ways you can mess it up.

[Cory Van Horn]

The book was actually a textbook for one of my hospitality classes in college. I used to get a kick out of studying the cuts of beef at a local Steak and Shake. This always scared the servers to the point they refused to come to the table until the book was closed. I’ve been out of college for several years now, and I still use this book as my culinary bible for all of the classic techniques.

[Rick Hunter]

This book was one of two books that we had for my Principles of Cooking class. It had some cool recipes in it and a lot of general stuff about each cooking type & each major food group. Some of the information was a little elementary for me, but I've been in food service for years. This should really help someone that is just starting out though.

[Michael Gill]

As I study culinary, this has been one of the greatest books to have around to reference. A friend gifted it to me, and It has always had the go to material that I'd been looking for. A definite must have for the aspiring professional chef.

[Niratisaya]

Buku lengkap mengenai memasak dan profesi seorang chef. Benar2 lengkap! Dan seperti judulnya, ditulis dengan profesional untuk mereka yang ingin menjadi seorang profesional di bidang kulineri. Me? Well, I enjoy cooking and eating, but never intend to be a professional :)

[Carolyn]

Culinary class says hey!!!

[Michele]

Required reading for class!

[De]

Many great things were made from this textbook, but especially oxtail soup. Very nice intro to cooking.

[Marie]

To be really useful, I need a copy of this at home for constant reference.

[Heather]

This was difficult to follow. This is for prefessionals but has great recipes in it.

[Sharaniya]

nice and dilous wow"

[David]

Encyclopedic in scope. Dense and somewhat impenetrable. I recommend this books as part of a class only. Not an easy to use reference.

[Camille]

mostly I'm just ogling the illustrations of how to form bread properly.

[Shannon]

best text book ever used this when I was doing my apprenticeship at NAIT and I still use it

[Janine]

Read this for a college class. Great resource for anyone interested in cooking and learning proper techniques.

[Geramie Sasendoncillo]

hgfm,ou89

[Builtin Integre]

please let me read this book

[Ks Bisht]

This is very exiting book.

[Jason Wittek]

Great presentation of a culinary reference book. An A to Z guide to cooking.