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Review
‘…it is an excellent reference for the serious home cook…a very appropriate resource to build your knowledge.’ (Culinaria Libris, September 2010).
Product Description
Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of this cornerstone professional resource offers complete, step–by–step instruction in cooking principles and the techniques necessary for success as a professional chef.
Wayne Gisslen′s Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft, including knife skills, knowledge of ingredients, and plating techniques.
- More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes
- Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math
- More than 1,000 instructive illustrations and photos, including more than 220 all–new color photos highlighting new recipes and procedures
- Wayne Gisslen is also the author of Advanced Professional Cooking, Professional Baking, and The Chef′s Art, all from Wiley
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11 reviews
37 of 38 people found the following review helpful
Great Book, and Much Cheaper Than The "College Version"
6 Jan 2011
Format:Hardcover|Amazon 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!
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!
6 of 6 people found the following review helpful
Very Good
2 May 2011
Format:Hardcover|Amazon 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.
8 of 9 people found the following review helpful
This is not a cookbook, serious chefs only...
24 Jan 2011
Format:Hardcover|Amazon 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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