Overview

CLEAR, IN-DEPTH INSTRUCTION ON CRITICAL COOKING THEORIES AND TECHNIQUES FOR CULINARY STUDENTS The Tenth 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 the latest thinking about how best to teach this material. Chapters include relevant cultural and historical background for international recipes and cooking practices. 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 fundamental skills to apply this knowledge. NEW TO THIS EDITION Emphasis on special diets including vegetarian, keto, high protein, and more Two new appendices focused on kosher and halal ingredients and preparation All recipes throughout the book reviewed and freshened Vegan recipes now clearly labeled for ease of planning Simplified metric to imperial (US) comparison to facilitate common measurements Baking recipes updated for consistency with the latest edition of Professional Baking. Updated support material for instructors and students including PowerPoint slides, an Instructor’s Manual, Student Study Guide solutions, and test banks AN INTERACTIVE, MULTIMEDIA LEARNING EXPERIENCE This textbook includes access to an interactive, multimedia e-text. Icons throughout the print book signal corresponding digital content in the e-text. Interactive Figures and Content: Appearing throughout the enhanced e-text, interactive figures, visual learning activities, flashcards, and pop-up definitions facilitate the study of complex concepts and processes and help students retain important information. Even many of the simplest figures are interactive to encourage online readers to pause and absorb the information they present before scrolling on to additional reading. Interactive Practice Quizzes: Each chapter includes a self-scoring Practice Quiz to help prepare for graded assignments and exams. CulinarE-Companion Website: More than 200 videos demonstrating cooking techniques, culinary math concepts, and common kitchen procedures Enhanced tools to manage recipes or calculate nutritional analyses and food costing Audio pronunciation guides for more than 1000 glossary terms ALSO BY THE AUTHOR OF PROFESSIONAL COOKING Professional Baking provides a comprehensive and reliable approach to the foundations of baking. Ideal for students and early-career professionals, this bestselling textbook delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style.

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9781394290208

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Read how Wayne Gisslen was inspired to become a chef, in this profile by the James Beard Foundation Patron Wayne Gisslen on Cookbooks as Textbooks and James Beard's Legacy James Beard Foundation

Read how Wayne Gisslen was inspired to become a chef, in this profile by the James Beard Foundation Patron Wayne Gisslen on Cookbooks as Textbooks and James Beard's Legacy | James Beard Foundation

Author Information

WAYNE GISSLEN is the author of the bestselling Professional Cooking and Professional Baking, published by Wiley. A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food and beverage consultant.

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