StartseiteGruppenForumMehrZeitgeist
Web-Site durchsuchen
Diese Seite verwendet Cookies für unsere Dienste, zur Verbesserung unserer Leistungen, für Analytik und (falls Sie nicht eingeloggt sind) für Werbung. Indem Sie LibraryThing nutzen, erklären Sie dass Sie unsere Nutzungsbedingungen und Datenschutzrichtlinie gelesen und verstanden haben. Die Nutzung unserer Webseite und Dienste unterliegt diesen Richtlinien und Geschäftsbedingungen.

Ergebnisse von Google Books

Auf ein Miniaturbild klicken, um zu Google Books zu gelangen.

Lädt ...

Professional Cooking

von Wayne Gisslen

MitgliederRezensionenBeliebtheitDurchschnittliche BewertungDiskussionen
453454,500 (4.07)Keine
Professional Cooking, 8th Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material.  Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.… (mehr)
Keine
Lädt ...

Melde dich bei LibraryThing an um herauszufinden, ob du dieses Buch mögen würdest.

Keine aktuelle Diskussion zu diesem Buch.

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. ( )
  Zjones.2x | Jan 14, 2024 |
My husband's cooking degree programme used this text. ( )
  ShelleyAlberta | Jun 4, 2016 |

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.
( )
  aoibhealfae | Sep 23, 2013 |

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.
( )
  aoibhealfae | Sep 23, 2013 |
Du musst dich einloggen, um "Wissenswertes" zu bearbeiten.
Weitere Hilfe gibt es auf der "Wissenswertes"-Hilfe-Seite.
Gebräuchlichster Titel
Originaltitel
Alternative Titel
Ursprüngliches Erscheinungsdatum
Figuren/Charaktere
Wichtige Schauplätze
Wichtige Ereignisse
Zugehörige Filme
Epigraph (Motto/Zitat)
Widmung
Erste Worte
Zitate
Letzte Worte
Hinweis zur Identitätsklärung
Verlagslektoren
Werbezitate von
Originalsprache
Anerkannter DDC/MDS
Anerkannter LCC

Literaturhinweise zu diesem Werk aus externen Quellen.

Wikipedia auf Englisch (7)

Professional Cooking, 8th Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material.  Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.

Keine Bibliotheksbeschreibungen gefunden.

Buchbeschreibung
Zusammenfassung in Haiku-Form

Aktuelle Diskussionen

Keine

Beliebte Umschlagbilder

Gespeicherte Links

Bewertung

Durchschnitt: (4.07)
0.5
1 1
1.5
2
2.5
3 5
3.5
4 12
4.5
5 10

Bist das du?

Werde ein LibraryThing-Autor.

 

Über uns | Kontakt/Impressum | LibraryThing.com | Datenschutz/Nutzungsbedingungen | Hilfe/FAQs | Blog | LT-Shop | APIs | TinyCat | Nachlassbibliotheken | Vorab-Rezensenten | Wissenswertes | 203,187,724 Bücher! | Menüleiste: Immer sichtbar