Professional Cooking, 7E

This is the best-selling food preparation textbook in the marketplace. 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.This is the best-selling food preparation textbook in the marketplace for a very good reason. 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.

Gisslen’s emphasis is on understanding concepts and mastering skills. This new edition combines Core Skills with Core Recipes to lead to greater student understanding and skills mastery. Recipes are given in the professional format students will use in their careers and every recipe has been tested to insure student success—no other text can make that claim.

The new edition has an expanded image program with 200 new photos of procedures, plated dishes, equipment and product identification. Classic techniques are combined with current examples. Special diets, core recipes and international recipes are easily identified by icons. Sous Vide cooking is introduced with new recipes and attention to food safety.

The CulinarE-Companion keeps recipes easily accessible online with a skills library including technique videos

For the first time, this text is also available with the integrated online course management system WileyPLUS, to help you save time and get your students into the kitchen. With a full electronic version of the text, skills library and audio pronunciation guides hyperlinked within the online text, it is the most complete system available.

Professional Cooking 7E is the four-star standard for the culinary classroom.
 

• The clear market leading textbook in its field for more than 20 years
• Contains more than 1,200 recipes, includes nutritional information or each
• Flexible structure and organization makes the book easy to adapt to nearly any course of study
• Recipes reinforce the basic skills the student is learning; in each case, specific recipes follow a discussion of theories, guidelines, and general procedures applicable to a defined category of foods and/or cooking methods

New to This Edition:

• Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products 
• Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations
• More focus on international recipes and variations
• Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary math
• 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
• Fully developed ancillary package including Instructor's Manual, Student Study Guide, computerized test bank (Respondus), PowerPoints, WileyPlus, and enhanced Web site
• New! Video clips depicting techniques and recipes covered within the text are now included as part of CulinarE-Companion and WileyPlus
• New video clips depicting techniques and recipes covered within the text

WileyPLUS

With WileyPLUS, students achieve concept mastery in a rich structured environment that’s available 24/7. WileyPLUS includes the entire digital textbook plus interactive learning resources, immediate feedback on assignments, a gradebook to track progress, and more.

Study Guide

Instructor's Manual with Study Guide Solutions

Title Landing Page w/CD-ROM

Power Point Slides

CulinarE-Companion TM Recipe Management Software

WileyPLUS

With WileyPLUS, instructors personalize and manage their course more effectively with assessment, assignments, grade tracking and more. WileyPLUS’ unique service offerings provide all the help, resources, and personal support you and your students need.

 

Study Guide

Instructor's Manual with Study Guide Solutions

Title Landing Page w/CD-ROM

Instructor BCS Site

Power Point Slides

CulinarE-Companion TM Recipe Management Software

Respondus

You Might Also Like Professional Cooking
ISBN: 9780471663744
Hardback
$99.23 Essentials of Professional Cooking
ISBN: 9780471202028
Hardback
$109.03 Professional Garde Manger
ISBN: 9780470179963
Hardback
$96.95