[Sca-cooks] Professional books was Yippee!!!!

Johnna Holloway johnna at sitka.engin.umich.edu
Sun Oct 1 15:10:24 PDT 2006

Thomson Delmar has a series out too. About Professional Baking
is one of their titles.
Another big publisher is John Wiley & Sons
What you might do is
shop textbook stores near colleges and universities that
have catering or food service programs and browse the books.
That way you can see them before shelling out lots of hard cash.
I used to buy all my used culinary textbooks that way.
Prices are up high because a lot of these titles now carry software 
discs too
and textbooks in general are high. Those nice pictures run the prices up 
I noticed that Wiley is charging $130 for some of theirs.
(And it's not going to the authors either.)
Large Borders and B&N also carry some of these too.
I ended up getting copies of the old edition of Friberg's huge pastry 
text because
the new edition was coming out. Borders sold off the old edition for
$10. I bought 3. People got great presents that year.


> One book? That's a tough one.
> I see that Amazon has the latest edition of the Culinary Institute of  
> America's own text, "The Professional Chef" on sale, down from about  
> $70 to about $40 or $45. I don't own a copy, but I hear from all  
> sides it's very good.
> What I own and use are Wayne Gisslen's "Professional Cooking" and  
> "Professional Baking", largely because these were the required texts  
> at the culinary school I went to. I would also give serious thought  
> to a copy of Escoffier's Guide Culinaire (available in English as  
> "The Escoffier Cookbook"), and maybe a copy of the Larousse  
> Gastronomique. There are also books out there specifically about  
> restaurant management, which will cover both back-of-the-house and  
> front-of-the-house operations.
> Adamantius

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