Picture of author.

Wayne Gisslen

Teoksen Professional Cooking tekijä

59 teosta 1,120 jäsentä 11 arvostelua

Tietoja tekijästä

Wayne Gisslen is a graduate of The Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant J. Gerard Smith is a freelance photographer and photo illustrator. näytä lisää Educated at Pratt Institute, he specializes in food, travel, and commercial photography. His work has appeared in Time, Newsweek, The New York Times Sunday Magazine, and more than 100 books näytä vähemmän

Sisältää nimet: W. Gisslen, Wayne Gisslen

Image credit: Chef John Metcalfe and Author, Chef Wayne Gisslen

Tekijän teokset

Professional Cooking (1983) 453 kappaletta
Professional Baking (1985) 394 kappaletta
Professional Cooking, Study Guide (2006) 10 kappaletta
The Professional Bakeshop (2012) 7 kappaletta
Advanced Culinary Foundations (2013) 2 kappaletta
Culinary Math (2002) 2 kappaletta
Cooking (2004) 1 kappale
Cooking for Canadian Chefs (2005) 1 kappale
Colorado Mountain College (2004) 1 kappale

Merkitty avainsanalla

Yleistieto

Syntymäaika
1946
Sukupuoli
male
Kansalaisuus
Canada

Jäseniä

Kirja-arvosteluja

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.
… (lisätietoja)
 
Merkitty asiattomaksi
Zjones.2x | 3 muuta kirja-arvostelua | Jan 14, 2024 |
Great explanations of techniques, but there is no way in hell I'm going to use emulsified shortening.
 
Merkitty asiattomaksi
womanwoanswers | 5 muuta kirja-arvostelua | Dec 23, 2022 |
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.
… (lisätietoja)
 
Merkitty asiattomaksi
Willard_Paul | Feb 13, 2018 |
My husband's cooking degree programme used this text.
 
Merkitty asiattomaksi
ShelleyAlberta | 3 muuta kirja-arvostelua | Jun 4, 2016 |

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Tilastot

Teokset
59
Jäseniä
1,120
Suosituimmuussija
#22,935
Arvio (tähdet)
4.0
Kirja-arvosteluja
11
ISBN:t
192
Kielet
4

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