Professional Cooking

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Summary: A fantastic teaching aid!
Review: Although my mother was a fantastic cook, she never allowed us in the kitchen because she was blind and was always afraid of injuring us. Thus we never learned how to cook. I never understood the how's and why's of cooking. As soon as I began reading Gisslen's book I was amazed at all the questions it answered that I have asked over the years. It is a wonderful teaching aid for both the professional and non-professional cooks, explaining things in a way that is easy to understand. The book was worth the money spent. I plan on using this book as a teaching aid with my three daughters and I think it would make a wonderful gift to anyone that has an interest in cooking. I also plan on purchasing Gisslen's book entitiled Professional Baking. G. Tuggle, United States.

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Summary: it always comes up with the food!
Review: As someone already mentioned, it's a pity you do not have a six star rating. This is probably the best cooking book, professional and other that I have come across. It's accurate and reliable, and mostly it seems to cover everything.
Every time I have needed a recipe,or any info regarding preparaation of a meal of any sort, i have found the answer in this book. i am amazed again and again as to how up to date it is, and how anything I might find in new trendy cook books and magazines, seem to have already been printed in this book.
i am always grateful to own it.



Rating:
Summary: A Multitude of Culinary Riches!
Review: From beginner to professional, Professional Cooking takes anyone who loves to cook on a wonderful journey. From the basic (making breakfast eggs and coffee) to the advanced (rich sauces and international cuisine), Gisslen shows how it should be done. Ever had question about cooking? This book has the answers. If you must have only one volume in your kitchen, Professional Cooking should be that one. It's a winner in all areas.

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Summary: This book helped me a great deal through all courses
Review: I am a culinary student and this book was a required purchase. It is very detailed and has great photos. I also love the questions at the end of each chapter, but unfortunately no answers. The baking section is very good too, but I was having a little bit of trouble getting through those particular courses. After buying the Study Guide for Baking and Study Guide for Advance Baking I was able to get a passing grade. It asks and answered all the questions I was looking for.

Rating:
Summary: This book helped me a great deal through all courses
Review: I am a culinary student and this book was a required purchase. It is very detailed and has great photos. I also love the questions at the end of each chapter, but unfortunately no answers. The baking section is very good too, but I was having a little bit of trouble getting through those particular courses. After buying the Study Guide for Baking and Study Guide for Advance Baking I was able to get a passing grade. It asks and answered all the questions I was looking for.

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Summary: Standard issue at SCI
Review: I am a student at Scottsdale Culinary Institute, an LeCordon Bleu school in Scottsdale, AZ. This book is the first that we are issued and is used as a standard reference throughout our twelve month curriculum. It may be somewhat confusing for the home cook as there are many industry terms used, and all of the recipes are scaled for large production quantities. Nonetheless, it will give you a great idea of how things work in the food service industry and start you off to better home cooking techniques as well.

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Summary: Excellent Book for Teaching Professional Chefs
Review: I am currently enrolled in the Chicago Cook and Hospitality Institute in Chicago and this is the book that is required for all the classes I have taken thus far. It is an excellent text. It teaches both cooking and baking techniques. It is very clear and concise. The explanations in this book are great. The recipes taste delicious! I would reccommend this book for everyone with an interest in cooking and baking!

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Summary: An excellent introduction to cooking
Review: I don't know how to cook, but I love food and I like to read cookbooks. This is the best cookbook I have ever read. It explains everything, starting with the basics, so that when I finished reading it, I felt like I really understood what cooking was about. (Of course, I have yet to try actually cooking anything.) This book is written specifically from the perspective of a classically trained professional cook and provides a behind-the-scenes look into different aspects of running a food-service operation. While it's intended for the use of other professional cooks, one chapter explains how to adapt the recipes for home cooking. I can't wait to start cooking so I can use this book. The text is crisp and witty, the photographs are colorful and appealing, and the recipes are appetizing. (I keep badgering my boyfriend to try them.) All in all, an interesting and enjoyable experience. I read it over and over again.

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Summary: Not just for professionals!
Review: I first learned of Professional Cooking when a friend borrowed the second edition from a friend who's a chef. As soon as I saw it, I had to have it. Any serious cook - amateur or pro - should enjoy this tome. It does what most cookbooks written for the home never get around to: it explains the 'whys' behind the 'how-tos.' Why use egg yolks in sauces and dressings? Why do sugar and onions both (separately) caramelize? Why is baking soda a terrible thing to do to an innocent vegetable? The recipes in this book (designed as exercises for cooking students) are for 15-30 portions. Most, however, can be scaled down to family size. Anyway, each is designed to teach a point or technique, and is great reading even if you never actually make it. This book is easy to follow. Gisslen doesn't get wrapped up in jargon - no small feat in a book written for professionals. If you love to cook, buy it. Benjamin F. Harvill

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Summary: Chocolate Chip Cookie
Review: I followed the exact measurement of the chocolate chip cookie recipe and it turned out not so well, it's greasy and too soft.