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Title: Professional Cooking by Wayne Gisslen ISBN: 0-471-43625-9 Publisher: John Wiley & Sons Pub. Date: 15 June, 2002 Format: Hardcover Volumes: 1 List Price(USD): $65.00 |
Average Customer Rating: 5 (16 reviews)
Rating: 5
Summary: A very in depth book!
Comment: While I am not a culinary student, I do love to cook and learn the science behind the food. This book is the most comprehensive, best photographed book I have seen. This is written for the student, or professional preparation in terms of quantities the recipes make. You can easily scale most of them to suit your personal needs. The book is divided into various sections there is a textbook feel as each area of food is explained thoroughly, then come the recipes. This book is nice as it offers many suggestions and ideas with each recipe. While this may not be the best choice for every cook at home, I think this is a good choice for people that want a little more out a cookbook.
Rating: 5
Summary: Standard issue at SCI
Comment: 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.
Rating: 5
Summary: This book helped me a great deal through all courses
Comment: 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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Title: Professional Baking, Trade, 3rd Edition by Wayne Gisslen ISBN: 0471346470 Publisher: John Wiley & Sons Pub. Date: 03 October, 2000 List Price(USD): $65.00 |
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Title: The Professional Chef, Seventh Edition by Culinary Institute of America ISBN: 0471382574 Publisher: John Wiley & Sons Pub. Date: 05 September, 2001 List Price(USD): $70.00 |
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Title: Garde Manger : The Art and Craft of the Cold Kitchen by Culinary Institute of America® ISBN: 0471323675 Publisher: John Wiley & Sons Pub. Date: 27 September, 1999 List Price(USD): $60.00 |
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Title: The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by Bo Friberg ISBN: 0471359254 Publisher: John Wiley & Sons Pub. Date: 22 February, 2002 List Price(USD): $65.00 |
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Title: Webster's New World Dictionary of Culinary Arts (Trade Version) (2nd Edition) by Steven Labensky, Gaye G. Ingram, Sarah R. Labensky ISBN: 013026430X Publisher: Prentice Hall Pub. Date: 17 March, 2000 List Price(USD): $25.95 |
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