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)


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)


Book 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 recipes–along with more than 100 recipes from the master chefs of Le Cordon Bleu Expanded information–two new chapters covering cured food as well as pâtés and other cold foods, plus new material on game (birds and animals), and more Superb photography and design–1,000 color photographs of ingredients, techniques, and plated dishes, plus a fresh color-coded format


The publisher, John Wiley & Sons
Instructor's Manual and Study Guide available.


Book Info
Packed with more than 1100 recipes and more information than ever before, this fifth edition of the classic resource offers complete, step by step instruction in the cooking theory and techniques necessary to succeed at the professional level. A book for all who want to understand and build their basic cooking skills.


The publisher, John Wiley & Sons
A completely redesigned, revised and updated edition of Gisslen's classic professional cookbook. The most prominent change in this version is the inclusion of hundreds of new color photographs. By utilizing color, the concise step-by-step illustrations of manual techniques have become even clearer. These photos support and reinforce the systematic presentation of cooking theory and methods which is the heart of the book. The techniques are shown from the perspective of the person performing them, so that readers can understand them at a glance.


From the Inside Flap
"A reference for a lifetime."–André Cointreau President and CEO, Le Cordon Bleu (from the Foreword) 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 Fifth Edition of this bestselling culinary classic gives you a complete foundation in cooking techniques and the theories behind them. You’ll find detailed information on tools and equipment, mise en place preparation, basic cooking principles and techniques, and food presentation and garnishing. Progressing logically from simple cooking methods to more advanced techniques, the book helps you to understand the 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. Procedures are explained clearly, step by step, with more than 1,100 recipes–almost 100 of them new to this edition–to help you develop your skills and build confidence. Along the way, hundreds of color photographs of techniques and finished dishes are a valuable source of guidance and inspiration. A special feature of the book is the participation of Le Cordon Bleu–one of the world’s most prestigious cooking schools–whose master chefs have contributed more than 100 recipes. There are also new chapters on sausages and cured food as well as pâtés, terrines, and other cold foods, plus added sections on game (birds and animals). Throughout, the book’s up-to-date, color-coded 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.


From the Back Cover
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 recipes–along with more than 100 recipes from the master chefs of Le Cordon Bleu Expanded information–two new chapters covering cured food as well as pâtés and other cold foods, plus new material on game (birds and animals), and more Superb photography and design–1,000 color photographs of ingredients, techniques, and plated dishes, plus a fresh color-coded format


About the Author
Wayne Gisslen is the author of the bestselling series of culinary books that includes Advanced Professional Cooking, Professional Baking, and The Chefs Art: Secrets of Four-Star Cooking at Home, all published by Wiley. 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 PhotographerJ. 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.

ANNOTATION

This well-illustrated text teaches basic cooking skills that can be applied in any level or type of service operation.

FROM THE PUBLISHER

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 Fifth Edition of this bestelling culinary classic gives you a complete foundation in cooking techniques and the theories behind them. You'll find detailed information on tools and equipment, mise en place preparation, basic cooking principles and techniques, and food presentation and garnishing. Progressing logically from simple cooking methods to more advanced techniques, the book helps you to understand the 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.

Procedures are explained clearly, step by step, with more than 1,100 recipes -- almost 100 of them new to this edition -- to help you develop your skills and build confidence. Along the way, hundreds of color photographs of techniques and finished dishes are a valuable source of guidance and inspiration. A special feature of the book is the participation of Le Cordon Bleu -- one of the world's most prestigious cooking schools -- whose master chefs have contributed more than 100 recipes. There are also new chapters on sausages and cured food as well as pates, terrines, and other cold foods, plus added sections on game (birds and animals). Throughout, the book's up-to-date, color-coded 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.

WHAT PEOPLE ARE SAYING