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Professional Cooking, 8th Edition - Textbook

Item #: WL-636725
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NEW, NOT USED! The expected release date on this new edition is 04/14/2014. Professional Cooking, Eighth Edition 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. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen. New To This Edition: Each edition sees new photos added to the book, and this edition is no exception, with the addition of more than 125 new images detailing cooking procedures and reflecting modern plating styles. A new chapter, Chapter 14, outlines in detail the cooking methods for meats, poultry, and fish now precedes the 6 chapters devoted to these products. The new material focuses on basic techniques and procedures common to these foods, and reinforces understanding with background information, guidelines, and standards of quality for finished dishes. Procedures are extensively illustrated with photos, and each procedure is followed by a core recipe that embodies the technique. In addition to the new chapter, further reorganization of chapters—a new flow for the introductory chapters and the repositioning of the chapters on vegetable cookery ahead of meats and fish—gives the text a smoother, more logical flow. The chapter on food presentation and plating, Chapter 29, has been rewritten and newly illustrated with up-to-date photos, giving the reader tools for designing modern platings appropriate for all types of food-service operations. Reduced yields for large-quantity recipes, in response to instructors’ requests. This book features: Realistic Procedures: Although supported by discussions of cooking theory, procedures given here are based on actual practices in the industry. Attention is given not just to quantity production but also to the special problems of cooking to order. Format: This book is designed to be readable and useful. The format emphasizes and highlights key points in bold type, italics, and numbered sequences, so basic information can be located and reviewed at a glance. Illustrations: Hundreds of clear, concise, full-color photographs, including 125 new to this edition, illustrate basic manual techniques shown from the point of view of the person performing them. 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 at the end of the book. Teacher's resources are available on online.
ISBN UPC: 9781118636725
Format: Book
Cover: Hardcover
Author: Wayne Gisslen
Copyright: 2014
Length: 1072 pages


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