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Professional Cooking, 4th Edition, by Wayne Gisslen
Free PDF Professional Cooking, 4th Edition, by Wayne Gisslen
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Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.
- Sales Rank: #625905 in Books
- Published on: 1998-08-24
- Original language: English
- Number of items: 1
- Dimensions: 11.24" h x 1.82" w x 8.76" l, .0 pounds
- Binding: Hardcover
- 896 pages
From the Back Cover
Take your cooking skills to a higher level the way the professionals do—with Wayne Gisslen's Professional Cooking, the best-selling classic that has helped train more American chefs in the culinary craft than any other. Now in its fourth edition, Professional Cooking offers thorough, detailed coverage of basic cooking techniques and the theories behind them, with over 1,000 recipes and 700 color photographs and drawings. With a fresh and colorful format that is extremely easy to use, this Fourth Edition is filled with important new features, including:
- Cordon Bleu recipes—over 100 new recipes from Le Cordon Bleu, Europe's premier cooking school
- 250 new color photographs—offering clear, step-by-step illustrations of cooking procedures
- Nutritional analyses—nutritional breakdowns for each main recipe, giving crucial guidance for healthy menu planning
- Low-fat recipes—highlighted in the text and in the recipe index—plus guidelines on low-fat cooking and vegetarian diets
- More kitchen sanitation and safety information—including coverage of HACCP, the industry standard for food safety
Glossaries—user-friendly definitions of British and French cooking terms
But that's not all. Professional Cooking, Fourth Edition equips you with both a mastery of essential skills and the ability to apply them to virtually any type of food or cooking style. And chapters organized by food category and cooking method make it easy to learn in your own way and at your own pace through every part of the menu, covering stocks, sauces, and soups; meats, poultry, fish, and shellfish; vegetables and grains; and breads and desserts.
Complete with essential information on tools and equipment, menu planning, plating and presentation, and more—all based on actual industry practices—Professional Cooking is the ideal all-around introduction to the exciting world of the modern chef. Bon appetit! Wayne Gisslen's Professional Cooking has introduced the culinary craft to more American chefs than any other text.
Here's to the next generation of chefs . . .
"Professional Cooking, Fourth Edition is the most comprehensive culinary text that I have ever encountered. . . . it teaches the fundamentals of cooking with clarity and completeness. Anyone who uses this book will have established a strong foundation on which they can build a fulfilling career."—Chef Larry De Vries Crocus Plains School
"A combination textbook, illustrated reference manual, and treatise on the art of 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.
"Professional Cooking should find a wide audience . . . among amateurs and restaurateurs who want to rediscover the basic principles of cooking."—Cornell Hotel and Restaurant Administration Quarterly.
About the Author
WAYNE GISSLEN is the author of the best-selling series of culinary textbooks that includes Professional Baking, Advanced Professional Cooking, and The Chef's Art: Secrets of Four-Star Cooking at Home, all published by John Wiley & Sons. A graduate of the Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.
About the photographer: J. GERARD SMITH is a freelance photographer and photo illustrator who has collaborated with Wayne Gisslen since 1980. Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in Time, Newsweek, the New York Times Sunday Magazine, and more than 100 books.
Most helpful customer reviews
1 of 1 people found the following review helpful.
Worth the money but i use it for school
By Jalaunii O.
Easy to follow even a home cook can make these receipes. We use this book religiously in class. Its a wealth of information, offers variations to recipes and classic ways of doing it.
2 of 2 people found the following review helpful.
Excellent Reference Book
By Jiang Xueqin
In simple and clear English prose (which seems to befuddle the food industry in general), Wayne Gisslen provides an excellent overview of and introduction to the food industry. I had to use this textbook for the culinary skills course I was taking, and it supplemented well my cooking labs. Because it's such a big book and it's almost encyclopediac in nature I would have never considered buying it if I were not taking a culinary skills course.
0 of 0 people found the following review helpful.
Filled with lots of great info. Not for the causal cook
By Mark Herrschaft
I'm planning on taking going to our local college cooking school. Filled with lots of great info. Not for the causal cook.
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