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For peerless coverage of the theory and practice of baking. This edition is packed with new material and features - from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a stunning new user-friendly design. Features extensive contributions from the Le Cordon Bleu Cooking School, including procedures, techniques and tempting new recipes. 600 classic and creative recipes with 350 colour photographs.
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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 Back Cover:
With the publication of this new Third Edition, Wayne Gisslen's classic Professional Cooking remains the standard work in the field— used in more culinary training programs than any other book, and relied on by cooking pros and serious amateurs. A combination textbook, illustrated reference manual, and treatise on the art of cooking, it is now enhanced by over 400 color photographs of ingredients, preparation techniques, and finished products.
Like its predecessors, the Third Edition offers a systematic guide to every aspect of professional cooking, including equipment, stocks and sauces, soups, meats, poultry, fish, vegetables, salads, sandwiches, desserts, and food presentation. Over 900 recipes are included.
The elegant design of this edition and the clarity of the writing make following the food preparation procedures a pleasure. For ease of understanding, photographs of procedures are taken, step-by-step, from the point of view of the person performing them.
Written with perfect consistency in one expert voice, this is a book that will never confuse, a book that facilitates learning and helps build real cooking expertise. It emphasizes learning the underlying principles of cooking— not the rote memorization of recipes or procedures. Professional Cooking clearly explains, for example, what happens to different food products when you apply heat to them, and the results of combining, increasing, or substituting recipe ingredients. Recipes both illustrate and reinforce the principles in the text.
As hundreds of thousands of professional and amateur cooks have learned, Professional Cooking teaches the combination of technical skill and creative understanding that is the essence of the art of cooking.
The book that has helped train over 200,000 cooks and chefs
Wayne Gisslen's classic Professional Cooking is the perfect entree to the art and science of cooking. It offers a combination of practical skills and creative understanding that have made it the overwhelming choice of professional chefs and serious amateurs everywhere. Now in this sparkling new edition, Gisslen's lucid writing style and teaching techniques come to life in full color.
Among the outstanding features of this new edition:
For everyone serious about cooking, Professional Cooking, Third Edition is a feast of culinary knowledge.
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Book Description Wiley. Hardcover. Condition: New. 047159301X New Condition. Seller Inventory # NEW99.1935712
Book Description Wiley, 1994. Hardcover. Condition: New. Never used!. Seller Inventory # P11047159301X
Book Description Wiley, 1994. Hardcover. Condition: New. 3. Seller Inventory # DADAX047159301X
Book Description Wiley, 1994. Condition: New. book. Seller Inventory # M047159301X
Book Description Wiley, 1994. Hardcover. Condition: New. 3. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. Buy with confidence, excellent customer service!. Seller Inventory # 047159301Xn