Wayne Gisslen
Autor von Professional Cooking
Über den Autor
Wayne Gisslen is 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 J. Gerard Smith is a freelance photographer and photo illustrator. mehr anzeigen 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 weniger anzeigen
Bildnachweis: Chef John Metcalfe and Author, Chef Wayne Gisslen
Werke von Wayne Gisslen
Gisslen Professional Cooking 6th Edition w/CD-ROM Professional Cooking 6th Edition Study Guide - SET (2006) 12 Exemplare
Professional Baking, 2nd ed, Chinese edition 1 Exemplar
Professional Baking Second Edition 1 Exemplar
Culinária Profissional 1 Exemplar
Professional Baking: College Version 1 Exemplar
Professional Cooking 5th Edition with Study Guide Chef Knife Package and Culinary Math Set (2003) 1 Exemplar
Gisslen/Professional Cooking Fifth Edition and Study Guide and Servsafe Essentials W/Exam Set (2003) 1 Exemplar
GIsslen/ProBaking 3rd Edition PKG, NRAEF/ServSafe Essen 2nd Edition with Exam, and Figoni/How Baking Works SET (2004) 1 Exemplar
Professional Baking: AND Understanding Baking - The Art and Science of Baking, 3r.e. (2002) 1 Exemplar
Professional Baking 5th Edition College Version w/CD-ROM with Study Guide Method Cards 1st Edition How Baking Work 2nd… (2008) 1 Exemplar
Gisslen: Professional Cooking For Canadian Chefs, Sixth Edition Teachers Implementation Kit: Teacher's Implementation… (2007) 1 Exemplar
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Being more specific, this particular edition needs to be taken with a grain of salt, especially in regards to food safety. Additionally, the international dishes leave much to be desired and have observed that they seem to perpetuate white-washed versions of some dishes without consistently addressing nuances or guiding one where a more native-informed version could be found. To ti's credit, it doesn't claim to be anthing authentic, but to students who have no prior exposure, I feel their tendency is to think the versions found in textbooks are to be definitive or somehow representative to that cuisine, even if techniques or flavor profiles aren't remotely close.
Overall, the book promotes good technique (some things could have been thought out more, like the sandwich spread technique, lol), but overall, I still think it's an important book to have for any culinary student. I don't think I'd recommend it to an aspiring professional taking the work-to-learn approach.… (mehr)