Items related to Professional Cooking Instructor's Guide
Synopsis
Preparing food professionally involves understanding both the hows and whys of cooking, from ingredients, equipment, and knife skills to cooking techniques and the proper execution of recipes. Wayne Gisslen's "Professional Cooking" has taught professional chefs these essential skills and procedures. Complete with a new interior design, the fifth edition brings this work right up-to-date with the needs of chefs in 2002.
"synopsis" may belong to another edition of this title.
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 Gisslen?s 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 Gisslen?s 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 this title" may belong to another edition of this title.
- PublisherJohn Wiley & Sons Inc
- Publication date2002
- ISBN 10 0471208809
- ISBN 13 9780471208808
- BindingPaperback
- LanguageEnglish
- Edition number5
- Number of pages408
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