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The Chef's Art: Secrets of Four-Star Cooking at Home Posters
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List Price: $49.95Price: $29.72 You Save: $20.23 (41%)Prices subject to change.
Availability: Usually ships in 1-2 business days
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Binding: Hardcover
Dewey Decimal Number: 641.5
EAN: 9780471836841
ISBN: 0471836842
Label: John Wiley & Sons
Manufacturer: John Wiley & Sons
Number Of Items: 1
Number Of Pages: 680
Publication Date: 1992-10
Publisher: John Wiley & Sons
Sales Rank: 1063288
Studio: John Wiley & Sons
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Editorial Review:
Product Description:
Explains how cooking works and how to organize your steps in order to prepare elegant meals quickly and less effortlessly to obtain the exact results you want. Presents gourmet recipes for serving 4 or 16 delicous repasts. Basic procedures are illustrated with 200 step-by-step photographs. Features 16 pages of color photos showing various presentations of finished dishes. Over 600 recipes for all kinds of menu items serve as practical examples of the food types and cooking methods discussed. Also includes an appendix of recipes for basic sauces and other recipe ingredients.
Average Rating: 
Rating: -
This is quite a valuable textbook, worthy of a place on your professional cooking bookshelf. The only fly in the ointment is the author's own confusion as to who exactly the intended audience is. IMHO, it is an advanced textbook for the student chef going to cooking school. The author makes clear that he also intends that this book be aimed at the home cook, to bring professional cooking techniques to the home kitchen; this aspect is rather more problematic. The emphasis in the recipes is on North ... Read More
Rating:  -
`The Chef's Art' by Wayne Gisslen is a textbook on modern French technique, as interpreted by American chefs and American cooking schools. Two of the few problems with the book are when the author tries to represent this book as an embassy from professional cooking to the home cook and as a manual of American cooking.
This is through and through a book of professional techniques. One of the very few concessions Gisslen makes to the home cook is to begin with a chapter of material that ... Read More
Rating: -
Great book for the beginner and experience alike. Worth the buy.
Rating: -
Grat book for the beginner and experience alike. Worth the buy.
Rating: -
You can't go wrong with Wayne Gisslen's books. After being introduced to his books in Culinary School (CHIC), he is still my point of reference for recipes & techniques. Anyone who wants to cook & present like a pro - can with this book's help. The book is wonderful!
If culinary schools use him as their reference - why shouldn't you?
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