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(More customer reviews)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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Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail,250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.--This text refers to an out of print or unavailable edition of this title.
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