Professional Cooking

＂The Tenth Edition of Professional Cooking has been revised to reflect our changing 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. Author Wayne Gisslen presents each procedure and technique clearly to ensure foundational understanding, then reinforces the learning with recipes. Updates in this edition include new ideas and content covering meatless protein, fusion-style cuisine, an expanded presentation chapter, coverage of the latest tools and equipment, and other modern trends that students may encounter in their careers. The book also features technical information on food science topics and pronunciation guides for complicated terms＂-- Provided by publisher.

WAYNE GISSLEN is the author of the bestselling Professional Cooking and Professional Baking, 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.