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Lädt ... Professional Cookingvon Wayne Gisslen
Keine Lädt ...
Melde dich bei LibraryThing an um herauszufinden, ob du dieses Buch mögen würdest. Keine aktuelle Diskussion zu diesem Buch. 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. Zeige 4 von 4
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. |
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Google Books — Lädt ... GenresMelvil Decimal System (DDC)641.57Technology Home and family management Food And Drink Cooking, cookbooks Cooking, Specialized LocationsKlassifikation der Library of Congress [LCC] (USA)BewertungDurchschnitt:
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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. ( )