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Professional Cooking, 7th Edition, by Wayne Gisslen
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Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef.
Wayne Gisslen's Professional Cooking has been used by hundreds of thousands of chefs to master the basics of their craft, including knife skills, knowledge of ingredients, and plating techniques.
- More than 100 new recipes, including fresh ideas for meats, poultry, vegetables, and grains, as well as an increased focus on international recipes
- Updated information on the latest nutrition guidelines and enhanced coverage of topics including food science, molecular gastronomy, and culinary math
- More than 1,000 instructive illustrations and photos, including more than 220 all-new color photos highlighting new recipes and procedures
- Wayne Gisslen is also the author of Advanced Professional Cooking, Professional Baking, and The Chef's Art, all from Wiley
Whether you are studying or training in professional food preparation or just want to take your home cooking to a higher level, this authoritative text is your essential guide to all the most vital professional techniques.
- Sales Rank: #98375 in Books
- Published on: 2010-01-11
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 10.90" h x 1.80" w x 8.50" l, 6.14 pounds
- Binding: Hardcover
- 1120 pages
Amazon.com Review
This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed.
Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking.
- Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products.
- Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations.
- More focus on international recipes and variations.
- Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths.
- Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place.
- Up-to-date nutrition guidelines.
- Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.
Test Your Culinary Knowledge
True/False
Food containing disease-causing bacteria is likely to smell or taste spoiled. After curing, foods are air-dried for a short time before being smoked Steam is a better conductor of heat than air is. If both raw and cooked meats must be in the same refrigerator, store the cooked meats on the higher shelves and raw meats on the lower shelves. Short Answer
How do you carry a knife safely? The starch used to thicken cream pie fillings is ______________________________. Multiple Choice
Which of the following source-->food-borne disease combinations is correct? (a) shellfish-->trichinosis
(b) pork-->infectious hepatitis
(c) poultry-->streptococcal infections
(d) food workers-->staphylococcus food poisoning Frozen foods are best defrosted_______________________. (a) at room temperature
(b) under refrigeration
(c) in the microwave at least a day in advance
(d) in a warm place A cake formula calls for emulsified shortening, but you have run out. Which of the following can you substitute? (a) regular shortening
(b) butter
(c) half margarine and half regular shortening
(d) none of the above Which of the following is not a good technique for keeping the breast moist while roasting turkey? (a) Barding the breast
(b) Roasting the turkey breast down
(c) Basting with stock instead of fat
(d) Cooking the breast and leg sections separately Answer Key
True/False
F T T T Short Answer
Hold it beside you, point down, with the sharp edge back and away from you. Don't swing your arm. Whenever possible, carry knives in a sheath. Warn other workers when you are carrying a knife past them. Cornstarch Multiple Choice
D B B C Review
'... it is an excellent reference for the serious home cook...a very appropriate resource to build your knowledge.' (Culinaria Libris, September 2010).
Most helpful customer reviews
83 of 84 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!
65 of 67 people found the following review helpful.
A superb learning tool and reference
By David
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.
17 of 17 people found the following review helpful.
Best in the field
By Harold McFarland
With each edition I can hardly imagine how the next one could possibly be any better and this one is no different. This book is the standard issue book at many cooking schools. That is actually how I came upon my first copy, from a friend who had finished Chef school and purchased a newer edition.
The illustrations are beautiful and very helpful, the directions clear and concise. Make no mistake, this is a complete cooking school course with everything except the tuition and practice. Starting at the beginning is a good idea because it is laid out like a course. So, it teaches a technique and then from that point forward in the book it refers to the technique. However, with a thorough index it is not a problem to find out where the technique was discussed.
There is no better book to learn professional cooking or just learn the techniques to astound your friends. Thorough and well documented, when it comes to learning professional cooking techniques, this is the book to have.
See all 144 customer reviews...
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