Professional Cooking

6th edition

by Wayne Gisslen

Review

Wayne Gisslen’s Professional Cooking texts have taught more professional chefs than any other book, so if you’re serious about learning the trade. then this is it. With the up-to-date 6th Edition of his classic Professional Cooking, Gisslen teaches the why’s and how’s of cooking, and leads novices through the basic principles and procedures, through to the more advanced skills. Wayne Glissen’s classic reference is considered one of the main culinary resources by instructors around the world.

Detailed information on tools and equipment, mise en place preparation, basic cooking principles and techniques, and food presentation and garnishing stocks, sauces, and soups to meats, poultry, fish, and shellfish; vegetables and grains; and breads and desserts—it’s all here clearly explained in step-by-step procedures in clear language.

There are hundreds of color photographs and more than 1,100 recipes—100 provided by Le Cordon Bleu, one of the world’s most prestigious cooking schools. Required reading for anyone aspiring to ‘“cook like a pro.”

hey why its like that.. its not even the picture of the real book “professional cooking book by wayne gisslen 6th edition”

Comment by sabie on 01/30/2008 at 05:34 AM

thanks for your comment sabie,you are right this image is for the 5th edition, it is such a great cover image that we have been slow to update to the new 6th edition but will do so. The description and isbn info do pertain to the current 6th edition.

Comment by cookbook editor on 02/04/2008 at 12:11 PM

I learned so much about this book..and I love it…

Comment by zhe on 10/14/2009 at 05:55 AM

its a must for any aspiring chefs!

Comment by carol on 10/14/2009 at 11:03 AM

I’ve recently gotten into cooking, but have jumped in with both feet.  I have been making more than we can eat, just to see how the recipe will come out, and experimenting already. 
I want to know the differences between Mr. Gisslen’s 5th, 6th, and 7th (trade) and college editions, and which I should get.  I plan on getting the baking volume too.
Been enjoying Child’s and Hazan’s and Mathiot’s books, will Gisslen’s books make them obsolete?
Thanks for any input, Paul.

Comment by Paul Bird on 05/06/2010 at 11:26 PM

Have you looked at Professional Chef by the Culinary Institute of America? I’m trying to decide between it and Professional Cooking. My local bookstore has them both, but they’re shrink-wrapped, so I can’t see inside either.

Comment by Laura on 03/08/2011 at 07:12 PM

I did get Gisslen’s latest edition and have learned a lot. Thanks for the suggestion on the Professional Chef volume, I’ll look it up.
Now to up the ante, how about: Modernist Cuisine my Myhrvold?  Way beyond me, but very intriguing.
Thanks, Paul.

Comment by Paul Bird on 03/08/2011 at 10:14 PM

You can never go wrong with Gisslen, he really follows the need to know and it is not specific to any one institution/curriculum

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Abstract

A review of the cookbook 'Professional Cooking' by Wayne Gisslen pertaining to professional cooking guide, culinary textbook, cookbooks, recipe book, cook books, Wayne Gisslen recipe books, book reviews and recipes.