It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed.
Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over new recipes, some with particular emphasis on international cooking.
Enhanced visual program includes over new color photos, including plated dishes, procedures, and products. Approximately new recipes have been added, for a total of recipes plus another variations.
More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place.
Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book — and 90 bonus recipes. The software is available through download with the registration code in the back of the book. Score: 5. Now, with 1, recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.
The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques.
The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly recipes and more than gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.
Moving beyond traditional Eurocentric fundamentals, it weaves international cuisine, ingredients, techniques, and flavor profiles throughout the chapters. Recipes represent a variety of culinary techniques and respond to the demand for more diverse and creative menus. Unique grading rubrics are presented for over 40 basic techniques so students know what the expectations are for each assignment.
Vivid photos and illustrations accompany recipes and ingredients and motivate students to achieve high presentation standards. Recipe management system helps students apply concepts to everyday life. Users can also add their own recipes and create and revise shopping lists. Nearly technique videos that clearly demonstrate essential kitchen skills are readily available in WileyPLUS. These videos can be used for study prior to class, for review, or as a step-by-step demonstration before lab.
Math Tutor Animations help students learn common math used while baking. Featuring brief examples of common math problems used in the bakeshop, these video-like animations demonstrate and reinforce the bakeshop math principles cited by instructors as the 1 issue students struggle with in this course.
Students can view a variety of math exercises that are explained and calculated and can then apply these calculations in the practice exercises. Wayne Gisslen is the author of the best-selling series of culinary books that includes Professional Cooking , Advanced Professional Cooking , and Professional Baking —all published by Wiley.
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