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Professional Cooking

by
Edition:
8th
ISBN13:

9781118636756

ISBN10:
1118636759
Format:
Paperback
Pub. Date:
5/19/2014
Publisher(s):
John Wiley & Sons Inc
List Price: $45.45

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What version or edition is this?
This is the 8th edition with a publication date of 5/19/2014.
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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
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Summary

Professional Cooking continues to be the best-selling book for the introductory cooking courses in culinary programs. Gisslen’s provides a clear approach to explaining procedures and techniques, and then reinforces the learning through recipes. The 8th edition sharpens the focus on basic cooking methods and food science. Cooking methods have always been the emphasis of Professional Cooking, but the new organization of the text brings the basic procedures into a more prominent position, making it easier for instructors to teach these fundamentals. Methods are supported by an understanding of the principles of food science, which receives additional attention in this Eighth Edition. In keeping with this important trend, the revision of Professional Cooking includes expanded coverage of developments in sous vide cooking and molecular gastronomy.


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