Professional Cooking

by Wayne Gisslen

"Professional Cooking" continues to be the best-selling book for the introductory cooking courses in culinary programs. Gisslen's provides a clear approach to explaining procedures and techniques, and then reinforces the learning through recipes. The 8th edition sharpens the focus on basic cooking methods and food science. Cooking methods have always been the emphasis of "Professional Cooking," but the new organization of the text brings the basic procedures into a more prominent position, making it easier for instructors to teach these fundamentals. Methods are supported by an understanding of the principles of food science, which receives additional attention in this "Eighth Edition." In keeping with this important trend, the revision of "Professional Cooking" includes expanded coverage of developments in sous vide cooking and molecular gastronomy.

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

1072 pages, Hardcover

First published January 1, 1982

Reviews

[Daniel Laufer · Rating 5 out of 5]

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 · Rating 5 out of 5]

yemek yapma tutkusu olanlar için harika bir başucu kitabı.

[kimberly garcia · Rating 5 out of 5]

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

[Lee Foster Fuqua · Rating 5 out of 5]

Excellent cookbook

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

[Syahira · Rating 5 out of 5]

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 · Rating 4 out of 5]

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 · Rating 5 out of 5]

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 · Rating 4 out of 5]

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 · Rating 5 out of 5]

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 · Rating 4 out of 5]

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 · Rating 5 out of 5]

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 · Rating 5 out of 5]

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 · Rating 2 out of 5]

Culinary class says hey!!!

[Michele · Rating 4 out of 5]

Required reading for class!

[De · Rating 5 out of 5]

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

[Marie · Rating 3 out of 5]

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

[Heather · Rating 2 out of 5]

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

[Sharaniya]

nice and dilous wow"

[David · Rating 3 out of 5]

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 · Rating 5 out of 5]

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

[Janine · Rating 4 out of 5]

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

[Geramie Sasendoncillo · Rating 5 out of 5]

hgfm,ou89

[Builtin Integre]

please let me read this book

[Ks Bisht]

This is very exiting book.

[Jason Wittek · Rating 5 out of 5]

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