Professional Cooking, College Version [With CDROM]

by Wayne Gisslen and Le Cordon Bleu

Book Overview

The Ninth Edition ofProfessional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0471663743
• ISBN13: 9780471663744
• Release Date: March 2006
• Publisher: Wiley
• Length: 1056 Pages
• Weight: 6.10 lbs.
• Dimensions: 1.8" x 8.7" x 11.2"

Customer Reviews

great book

Great book with lots of comprehensive information for professional chefs and beginners as well.

Like new

I got the book in the same condition as the seller said. very happy with my book

A very in depth book!

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.

A superb learning tool and reference

I grew up with great home cooking and always took it for granted. When I went off to University I quickly realized that Macaroni & cheese would not do me the way it seemed to for many of my colleagues, so I set out to bolster my impoverished culinary skills. After several years of over-the-phone consultations with mom, experimentation, and generally bland meals, I still lacked the basic knowledge and skill to tackle any but the most detailed recipes, and I had more questions than answers. Then I stumbled upon Wayne Gisslen's "Professional Cooking 4th Ed." The standard text for many culinary schools, Gisslen's well organized text book is a must for the aspiring amateur home chef. Expertly laid out and documented with beautiful photography, it will take your cooking to the next level. Gisslen has structured his book to first provide you with an in-depth knowledge of ingredients and basic cooking techniques, these are then applied in the many exquisite recipes that follow. For example, chapter 10: Understanding Meats has subsections on: Composition, Structure and Basic Quality Factors; Understanding the Basic Cuts; Cooking and Handling Meats. The following chapter then applies these principles in recipes grouped according to cooking method. The recipes range from fairly simple to more involved and all the ones I've tried have been outstanding. ONE WORD OF CAUTION! This is NOT a step-by-step cookbook that the beginner cook can just pick up to whip up a meal on the spur or the moment. All the recipes require knowledge of the basic cooking techniques which are covered in the previous chapter(s). This is an amazingly in-depth text book and requires time spent in careful study. Also, since the recipes are scaled for the professional kitchen one must scale them down for personal use (covered in chapter 5). However, if you are willing to put the time in, you will be amazed at how much you learn. As your basic skill level increases so will your confidence for tackling previously intimidating recipes. This book will be a treasured resource on my shelf for years to come. A must for the professional as well as the amateur enthusiast and well worth the money.

Not just for professionals!

I first learned of Professional Cooking when a friend borrowed the second edition from a friend who's a chef. As soon as I saw it, I had to have it. Any serious cook - amateur or pro - should enjoy this tome. It does what most cookbooks written for the home never get around to: it explains the 'whys' behind the 'how-tos.' Why use egg yolks in sauces and dressings? Why do sugar and onions both (separately) caramelize? Why is baking soda a terrible thing to do to an innocent vegetable? The recipes in this book (designed as exercises for cooking students) are for 15-30 portions. Most, however, can be scaled down to family size. Anyway, each is designed to teach a point or technique, and is great reading even if you never actually make it. This book is easy to follow. Gisslen doesn't get wrapped up in jargon - no small feat in a book written for professionals. If you love to cook, buy it. Benjamin F. Harvill