Professional cooking book sixth edition

But if you are interested in furthering the career, this book would help you know terms that involve in food preparation. Now in its 6th edition, I've been reading Mr. Gisslen's first version of the famous "Professional Cooking. Over all, one of the best "technique" books I've ever run across. Don't miss it! Shelves: food-and-cookbooks. Do not read this book for recipes, unless you are cooking for But the chemistry behind the recipes, especially in baking, are good reminders for all of us.

What does gluten need to make it work? Why you NEED shortening and salt. And why we shouldn't mess with cakes, breads and pastry recipes, unless you have been educated to do so. Not a book to own, but definitely worthy reviewing, if your library owns a copy.

I truly enjoyed perusing and reading sauces, breads and cakes. Even meats and pou Do not read this book for recipes, unless you are cooking for Even meats and poultry offered some new insights. Dec 15, Kierstin rated it really liked it. Wonderful reference for the culinary student but not for the home user.

All recipes are given in commercial quantities and in weights not measurements. The food science portion of every chapter is incredibly interesting however, especially if one wanted to know and see pictured every kind of potato or fill in the blank as you choose grown on earth, its unique granular structure, and the seventeen ways you can mess it up.

Oct 18, Cory Van Horn rated it it was amazing. The book was actually a textbook for one of my hospitality classes in college. I used to get a kick out of studying the cuts of beef at a local Steak and Shake. This always scared the servers to the point they refused to come to the table until the book was closed.

This book was one of two books that we had for my Principles of Cooking class. Some of the information was a little elementary for me, but I've been in food service for years. This should really help someone that is just starting out though. As I study culinary, this has been one of the greatest books to have around to reference.

A friend gifted it to me, and It has always had the go to material that I'd been looking for. A definite must have for the aspiring professional chef. Buku lengkap mengenai memasak dan profesi seorang chef.

Benar2 lengkap! Dan seperti judulnya, ditulis dengan profesional untuk mereka yang ingin menjadi seorang profesional di bidang kulineri. Well, I enjoy cooking and eating, but never intend to be a professional :. Jul 21, Heather rated it it was ok Shelves: non-fiction , for-fun , cooking. This was difficult to follow. This is for prefessionals but has great recipes in it. Mar 03, Sharaniya added it. This is very exiting book.

Oct 01, Camille added it. Jan 25, De rated it it was amazing. Many great things were made from this textbook, but especially oxtail soup. Very nice intro to cooking. Encyclopedic in scope. Dense and somewhat impenetrable. I recommend this books as part of a class only. Not an easy to use reference. Jul 06, Marie rated it liked it Shelves: foodies-unite , nonfiction. To be really useful, I need a copy of this at home for constant reference. Feb 25, Carolyn rated it it was ok.

Culinary class says hey!!! Read this for a college class. Great resource for anyone interested in cooking and learning proper techniques. Sep 30, Michele rated it really liked it. Required reading for class! Daniel Ray Parker rated it it was amazing Sep 07, Brenda Vinall-Mogel rated it it was amazing Jan 06, Karen Rivers rated it really liked it Aug 09, Patrick rated it it was amazing Jan 07, Lynn Smith rated it really liked it May 04, Laretta rated it really liked it Jun 24, Professional Baking, Second Edition now offers step-by-step instructions for everything from breads and pastries to souffles and frozen desserts.

It stresses theory as much as technique because once bakers know why theyre doing something they are free to elaborate and improvise on the principle.

Wayne Gisslen guides you through each separate stage in the creation of these mouthwatering delights. He provides you with an ideal sourcebook for bakery owners and aspiring pastry chefs, because the arrangement of subjects in the book reflects the working practices of bakeshops and kitchens.

This Second Edition features a new chapter on restaurant-style desserts as well as new recipes for cakes, tarts, sorbets, and ice cream.

Also included is a four-page color insert showing 16 delectable finished desserts. Key points are highlighted and put in numbered sequence, so that basic information can always be located and reviewed at a glance.