Who Would Like This Book:
This is the go-to textbook for serious culinary students, career chefs, and ambitious home cooks who really want to up their kitchen game. Professional Cooking is praised for its clear organization, encyclopedic range, and no-nonsense approach to everything from knife skills to advanced plating techniques. If you want more than just recipes - think culinary math, industry insights, and foundational skills - this book is your trusty kitchen companion. Perfect for culinary school, but also a fantastic resource for anyone who’s passionate about truly understanding the art and science of cooking.
Who May Not Like This Book:
If you’re just looking for quick, home-friendly recipes or stories from a celebrity chef, this book might feel overwhelming and a bit too technical. Many found it hefty (literally - it’s a big, heavy textbook!), and some were frustrated by needing to scale down commercial-sized recipes. The accompanying software/CD has disappointed a number of users due to technical issues and limited usefulness. Plus, online resources and supplemental materials can sometimes be locked behind institutional access.
About:
Professional Cooking by Wayne Gisslen is a comprehensive guide designed for aspiring chefs and culinary students. The book covers everything from basic cooking techniques and equipment to complex recipes and presentation methods. It’s presented in clear, informative prose and structured like an encyclopedia, making it a valuable resource for anyone serious about cooking, regardless of their level.
The writing style is straightforward and accessible, free from overly casual language. Although it is geared toward professional kitchens, home cooks can also benefit from its in-depth knowledge. The book is filled with useful information, recipes, and ingredient breakdowns. It becomes a learning tool that can elevate your culinary skills and understanding, making it an essential addition to any cooking enthusiast's library.
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From The Publisher:
The Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material.
What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.
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