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Professional Cooking, 9th Edition, EMEA Edition

Paperback

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€60.99

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Professional Cooking, 9th Edition, EMEA Edition

Wayne Gisslen

ISBN: 978-1-119-58598-5 July 2019

Paperback
Pre-order
€60.99

Description

The Ninth 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 new thinking about how best to teach this material. 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 manual skills to apply this knowledge.

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  • Technical information on food science topics have been expanded: including such subjects as emulsions, thickening agents, soluble components of protein foods, enzymatic browning, and changes in meat cells during cooking.
  • More cultural and historical background for international recipes and cooking practices has been added.
    More cultural and historical background for international recipes and cooking practices has been added.
  • Each chapter has been reorganized with new headings to improve the flow of information and to better mesh with the electronic resources available with the text.
  • Chapter 8 has been reorganized into two separate chapters: on Stocks and Sauces, respectively.
  • New and current topics in the modern food industry are discussed, such as sustainable farming and other agricultural practices like organic and biodynamic farming, GMO’s, and grass-fed livestock.
  • Expanded discussion of modernist cuisine, also called molecular gastronomy.
  • Updating of baking recipes to be consistent with the latest edition of Professional Baking