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.
Supporting ancillaries include:
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CulinarE-Companion Recipe Management Software is a web-based database of recipes from Professional Cooking. With CulinarE-Companion, students can edit, scale, view nutritional information, convert from U.S. to metric measures and vice versa; print and share recipes. Users can also add their own recipes and create and revise shopping lists. The recipes in CulinarE-Companion have been updated to reflect the new recipes in the ninth edition. *
Technique Videos: Nearly 200 technique videos that clearly demonstrate essential kitchen skills. These videos can be used for study prior to class or review afterward, or as a step-by-step demonstration before lab. *
Math Tutor Videos: white-board type exercises and review are available as an additional study aid. These video-like segments are brief examples of common math problems found in the kitchen and are intended to demonstrate and reinforce math concepts—cited by instructors as the #1 issue students struggle with in this course. *
Pronunciation Guides and Glossaries: Phonetic guides are included for difficult words, giving the approximate pronunciation using English sounds. Because food-service workers must be able to communicate with each other, definitions of terms introduced in the text are summarized in the glossary. *
Enhanced E-Text offers students the complete content of the printed textbook on the device of their preference—computer, iPad, tablet, or smartphone—giving students the freedom to read or study anytime, anywhere.
New in this edition:
*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. *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. *Better placement and highlighting of additional recipes available on
CulinarE-Companion™. *Updating of baking recipes to be consistent with the latest edition of
Professional Baking.
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.& 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.
