Wayne Gisslen’s “Professional Cooking” is a must-have for any serious chef or culinary student. This comprehensive guide covers everything from kitchen basics and ingredients to advanced cooking techniques, making it the perfect resource for both novice and experienced cooks.
The book is divided into two parts: “Foundations of Cooking” and “Cooking Techniques and Menus.” The first part provides a thorough overview of kitchen basics, including equipment, ingredients, and safety precautions. It also includes detailed information on stocks, sauces, and soups, which form the foundation of many dishes.
The second part of the book delves into specific cooking techniques, such as roasting, sautéing, and grilling. Each chapter includes step-by-step instructions and illustrations to help readers master each technique. In addition, there are also recipes for appetizers, main courses, and desserts that showcase the techniques discussed in each chapter.
What sets this book apart from other culinary textbooks is the wealth of information it provides on the science behind cooking. Gisslen explains the chemical reactions that take place during cooking, and how they affect the taste, texture, and appearance of food. This helps readers understand why certain techniques and ingredients work together, and how to make adjustments to achieve the desired results.
The book also comes with a companion website where students can access interactive quizzes and other study materials to help you reinforce the material in the book.
Overall, “Professional Cooking” is an essential resource for anyone looking to improve their cooking skills. Its comprehensive coverage, clear explanations, and step-by-step instructions make it the perfect guide for both aspiring and professional chefs. It is a true classic in the field of culinary education and a book that will be treasured by those who use it.
As an AI model, I am not able to have any personal experience with the book, However, I can tell that it is considered one of the best culinary education books by many in the field and is widely used in culinary schools and culinary institutions across the world.
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