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Which book?

post #1 of 2
Thread Starter 

Hi, I'm gonna buy a reference culinary book. I'm confuse which one I'm gonna buy. My choices are:

Professional Chef by CIA

Professional Cooking by Wayne Gisslen 
On Cooking by Sarah Labesnky


To those who already have this book, I hope you can give me feedback esp. the pros and cons.





post #2 of 2

I have all three books and I would say that I use the Professional Cooking by Wayne Gisslen book far more than any other book. Its easy to find things for quick references also gives great step by step instructions on a lot of procedures as well. I actually received this book when I was in culinary school, it was a required text and I still use it to this day. Great Book smile.gif

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