Hardcover: 1120 pages
Publisher: John Wiley and Sons; 7th edition (January 11, 2010)
Product Dimensions: 8.5 x 1.8 x 10.9 inches
Shipping Weight: 7 pounds (View shipping rates and policies)
Average Customer Review: 4.6 out of 5 stars See all reviews (144 customer reviews)
Best Sellers Rank: #163,159 in Books (See Top 100 in Books) #41 in Books > Cookbooks, Food & Wine > Cooking Methods > Large Quantities #93 in Books > Cookbooks, Food & Wine > Cooking Methods > Gourmet #100 in Books > Cookbooks, Food & Wine > Professional Cooking
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.
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