Wayne GisslenRezensionen

The recipes in this book are the ones that make the seasoned guys say, "It's very culinary school." For example, the Corn Chowder is probably known by anyone who has taken any culinary arts class in college. These overdone classics are still useful to know and even if it has long hit the status of being a 'broken record', it has set the stage for tens of thousands of professionals for many years.

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.

Great explanations of techniques, but there is no way in hell I'm going to use emulsified shortening.

Gisselen's book starts out with explaining the difference between home cooking and restaurant cooking and then showing how home cooks can be more efficient in their methods and more confident in their preparations by incorporating the skills of the professional chef. The second chapter deals with basic cooking methods but could have been more exhaustive. The following nine chapters present basic suggestions for preparing different types of food: soups and sauces, fish and seafood, salads, pastas,and other first courses, beef, lamb, pork, and veal, etc. In those chapters are also recipes serving either 4 or 16 people (with both English and metric measurements) so you can prepare for either a family or a party setting. In the few days that I have owned this book I have found it of great value.

Of particular value are the appendices. Appendix 1 contains basic recipes such as basic white, brown, and fish stocks; béchamel, velouté, tomato, brown, Hollandaise, and Béarnaise sauces, etc. The second appendix gives units of measurements. Included is a good breakdown of metric measurements and an approximate weight-volume equivalent measurements of various foods.

My husband's cooking degree programme used this text.

This is one of the book I frequently use and read all these years. Its a comprehensive book about the science of baking and it cover all the basic terms and steps in baking pastries, cakes and bread. Although I never actually use this book for the recipes but I find it provide wealth of information that you wouldn't find even in the wikipedia.

The recipes started with the basics to intermediate and professional. Unlike the Professional Cooking where you don't really need the precise measurement for everything, Professional Baking is a good companion to had for beginners of cooking or culinary students. Hence why the book is rather condensed with basic instructions including introductory to the commonest items used in baking like flour, water, oil but it does provide more information like the type of flour being used in recipes, the 12 steps taken for baking a bread down to the types of chocolate you can make.

It was never a replacement for the actual kitchen work with the chef but if you have a need to know the differences of Italian and Swiss Meringue or the Scottish or French method for laminated dough, this book can help you with the definition and description. Its not a must have for average bakers because of the size of the book and the overall non-specificity of the content. But if you are interested in baking, this book will help you down to the basic.

Professional Cooking is one of the textbook I use while I was at the Food Institute and part of it include the lectures that I have gone through like the Introduction of Sanitation (condensed version of Microbiology) and Fundamentals of Food. But as a whole, the book does contain helpful guides for those who are interested in the culinary industry and some parts that includes hundreds of recipes and preparation methods.

I am not fully a culinary student, I just took several diploma classes with the diploma students. For starters, this book is very basic even for those who never enter a kitchen before. There are multiple of chapters that discuss food science, microbiology of food handling and techniques including vegetable cutting, stock making and etc. The content is wealth about food from preparation to definition and although it is an academic textbook, the application is endless.

But it doesn't mean the book is one shot over everything in the kitchen by just reading this book. Being a chef involved a lot of practical skills and practice. But if you are interested in furthering the career, this book would help you know terms that involve in food preparation.

Professional Cooking is one of the textbook I use while I was at the Food Institute and part of it include the lectures that I have gone through like the Introduction of Sanitation (condensed version of Microbiology) and Fundamentals of Food. But as a whole, the book does contain helpful guides for those who are interested in the culinary industry and some parts that includes hundreds of recipes and preparation methods.

I am not fully a culinary student, I just took several diploma classes with the diploma students. For starters, this book is very basic even for those who never enter a kitchen before. There are multiple of chapters that discuss food science, microbiology of food handling and techniques including vegetable cutting, stock making and etc. The content is wealth about food from preparation to definition and although it is an academic textbook, the application is endless.

But it doesn't mean the book is one shot over everything in the kitchen by just reading this book. Being a chef involved a lot of practical skills and practice. But if you are interested in furthering the career, this book would help you know terms that involve in food preparation.

This is one of the book I frequently use and read all these years. Its a comprehensive book about the science of baking and it cover all the basic terms and steps in baking pastries, cakes and bread. Although I never actually use this book for the recipes but I find it provide wealth of information that you wouldn't find even in the wikipedia.

The recipes started with the basics to intermediate and professional. Unlike the Professional Cooking where you don't really need the precise measurement for everything, Professional Baking is a good companion to had for beginners of cooking or culinary students. Hence why the book is rather condensed with basic instructions including introductory to the commonest items used in baking like flour, water, oil but it does provide more information like the type of flour being used in recipes, the 12 steps taken for baking a bread down to the types of chocolate you can make.

It was never a replacement for the actual kitchen work with the chef but if you have a need to know the differences of Italian and Swiss Meringue or the Scottish or French method for laminated dough, this book can help you with the definition and description. Its not a must have for average bakers because of the size of the book and the overall non-specificity of the content. But if you are interested in baking, this book will help you down to the basic.

My go to book for baking! It has a wide range of recipes that include information on both methods and principles of baking.
A wonderful book for both professional and home bakers.

An insanely useful book and educational tool. Of all the professional cookery books I have this is the one that gets used, read and reread. Yes, Gisslen makes the occasional pact with the Devil, but the results are absolutely, scientifically foolproof.

This is a book for serious and high volume bakers -- the ingredients are given in weight and the yields are high (seven 8" pies, for example). However, it's a really good book, with nice recipes for ganache and brioche. It's a culinary school textbook, with good reason.