- Hardcover: 992 pages
- Publisher: John Wiley & Sons; 5th Edition edition (14 Jun 2002)
- Language English
- ISBN-10: 0471436259
- ISBN-13: 978-0471436256
- Product Dimensions: 27.7 x 22.6 x 4.8 cm
- Amazon Bestsellers Rank: 1,513,359 in Books (See Top 100 in Books)
- See Complete Table of Contents
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More About the Author
Product Description
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)
Product Description
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
Inside This Book
(Learn More)
First Sentence
This is an exciting time to begin a career in food service. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
This is an exciting time to begin a career in food service. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
8 reviews
20 of 20 people found the following review helpful
A very in depth book!
8 Nov 2002
Format: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
it always comes up with the food!
21 Dec 2004
Format:Hardcover|Amazon Verified Purchase
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.
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
Too bad they don't have an entry for 6 stars
1 Mar 2003
Format: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.
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