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Professional Cooking, 6th Edition, by Wayne Gisslen
Ebook Download Professional Cooking, 6th Edition, by Wayne Gisslen
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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
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 for sweet tooths are tucked in at the end of this textbook."
-The Wall Street Journal
Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,200 recipes and more information than ever before, this Sixth Edition of the cornerstone resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level.
Special features include:
- Over 100 new recipes - including new recipes for meats, poultry, vegetables, and grains, as well as a new chapter on cooking for vegetarian diets
- Expanded and updated information-featuring a contemporary look at presenting and a detailed history of modern food service
- Superb photography - nearly 1,200 illustrations and photos highlighting ingredients, step-by-step techniques, and plated dishes
- Sales Rank: #1278291 in Books
- Published on: 2006-03-03
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 11.20" h x 1.86" w x 9.00" l,
- Binding: Hardcover
- 1088 pages
From the Inside Flap
—From the Foreword by André Cointreau President and CEO, Le Cordon Bleu
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 Sixth Edition of this bestselling culinary classic gives you a complete foundation in cooking techniques and the theories behind them.
Progressing logically from simple cooking methods to more advanced techniques, this Sixth Edition helps you to understand 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. You'll find detailed information on tools and equipment, mise en place preparation, basic cooking principles and techniques, and food presentation and garnishing.
Procedures are explained clearly, step-by-step, with more than 1,200 recipes—100 of them new to this edition—to help you develop your skills and build confidence. Along the way, more than 1,200 illustrations and photos of ingredients, step-by-step techniques, and plated dishes in splendid visual detail serve as a valuable source of guidance and inspiration. Additional special features of this edition include:
- A brand new chapter on different types of vegetarian diets and more vegetarian recipes throughout the book
- Expanded and updated information, including a contemporary look at presenting and garnishing food and a detailed history of modern food service
- Helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
Throughout, this Sixth Edition's up-to-date, full-color 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, Sixth Edition.
From the Back Cover
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
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 for sweet tooths are tucked in at the end of this textbook."
—The Wall Street Journal
Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft. Packed with more than 1,200 recipes and more information than ever before, this Sixth Edition of the cornerstone resource offers complete, step-by-step instruction in the cooking theory and techniques necessary to succeed at the professional level. Special features include:
- OVER 100 new recipes—including new recipes for meats, poultry, vegetables, and grains, as well as a new chapter on cooking for vegetarian diets
- Expanded and updated information—featuring a contemporary look at presenting and garnishing food and a detailed history of modern food service
- Superb photography—nearly 1,200 illustrations and photos highlighting ingredients, step-by-step techniques, and plated dishes
About the Author
J. Gerard Smith is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at the Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in Time, Newsweek, The New York Times Magazine, and more than 100 books.
Most helpful customer reviews
89 of 90 people found the following review helpful.
Great Book, and Much Cheaper Than The "College Version"
By RammerJammer
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 $36+ dollars and buy this version instead of getting ripped off by a marketing scam to get more money out of students by calling a book the "College Version" - I'm glad I did!
We are just getting into the book, so I can't offer too much of an opinion, but from what I've seen so far, I'm impressed! I just wanted to add my review so that hopefully another student like myself can save some money. I hope it helps!
3 of 3 people found the following review helpful.
Excellent book - check what you are (not) getting with the Kindle version before purchasing!
By ec-user
The book content is awesome, very well written and explanations are very good. Some sections need to be read several times because there is so much information in each phrase that you are probably missing additional useful content. Still easy to read though.
A few things to take into consideration before purchasing: This book is pretty big and heavy physically, so I went for the Kindle version. while it is a book printout and you can't get the nice features of a real Kindle book. It's still alright if you can live with it, which is my case.
The 4/5 stars is because the physical version comes with a code to download a menu-making software that the electronic version doesn't have (as it comes as a separate piece of paper). You can only get it with the physical version or purchase the code separately for 40$. Not a good deal in my opinion.
5 of 5 people found the following review helpful.
Good book, but get the cheaper version!
By Guard Dad
Like many others, I had to buy this book for the text in my Culinary classes this Fall. I like the book itself, lots of recipes, but be aware this is not a home cook book, it is intended for a chef working in a restaurant or other establishment where you are preparing large amounts. The recipes can be difficult to scale down to smaller portions.
My problem with this book is with the software, the "CulinarE Companion". Getting to the point: it's awful. It takes up HUGE amounts of space on your computer (over a GB), and it uses an odd browser-based interface. Takes for-ev-er to load, too. Occasionally mine will fail during loading, something about an "IP stack error". I decided to get this more expensive version of the book so I'd have the software (my instructor left it up to us, she didn't require it), on the premise that I'd be able to start loading up my own recipes, have everything in one place instead of this pile of various papers that we have at home now. What a joke, this DOES NOT WORK. I'm convinced it's pretty much not possible to add your own recipes, it screws them up so badly. It randomly changes ingredients and amounts, I gave up.
So my advice is to NOT buy this version, go for the cheaper one that doesn't include this terrible software, you're not missing anything, and you'll save $30-35 as well.
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