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Originally Posted by Team Sergeant
Le Cordon Bleu Culinary College uses "Professional Cooking" by Wayne Gisslen, and I've used it (and still have the CD) but its does not go into the detail the "Professional Chef" does.
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Well, based upon your recommendation...I will order a copy! Make sure that Amazon sends you your finder's fee!
We have a small culinary arts college near here and the chef is a good friend of mine. He went to Johnson & Wales and it was he that gave me my copy of "Professional Cooking", so maybe they use it there as well. I always like to read books on cooking and watch Food Network shows for ideas. I'm not professionaly trained, but I have a great instinct for preparing food from whatever is available.