{"product_id":"9781119399612","title":"Professional Cooking","description":"\u003ch1\u003eProfessional Cooking\u003c\/h1\u003e\u003ch3\u003eWayne Gisslen\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eCooking \/ Methods \/ Professional\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003eThe Ninth Edition of \u003cb\u003e\u003ci\u003eProfessional Cooking\u003c\/i\u003e\u003c\/b\u003e 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.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSupporting ancillaries include:\u003c\/b\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e\n\u003cb\u003e\u003ci\u003eCulinarE-Companion\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e Recipe Management Software\u003c\/b\u003e 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.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eTechnique Videos:\u003c\/b\u003e 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.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eMath Tutor Videos:\u003c\/b\u003e 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.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003ePronunciation Guides and Glossaries:\u003c\/b\u003e 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.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eEnhanced E-Text \u003c\/b\u003eoffers 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. \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003cb\u003eNew in this edition:\u003c\/b\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003eTechnical 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.\u003c\/li\u003e \u003cli\u003eMore cultural and historical background for international recipes and cooking practices has been added.\u003c\/li\u003e \u003cli\u003eEach 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.\u003c\/li\u003e \u003cli\u003eChapter 8 has been reorganized into two separate chapters: on Stocks and Sauces, respectively.\u003c\/li\u003e \u003cli\u003eNew 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.\u003c\/li\u003e \u003cli\u003eExpanded discussion of modernist cuisine, also called molecular gastronomy.\u003c\/li\u003e \u003cli\u003eBetter placement and highlighting of additional recipes available on \u003ci\u003eCulinarE-Companion\u003c\/i\u003e™.\u003c\/li\u003e \u003cli\u003eUpdating of baking recipes to be consistent with the latest edition of \u003ci\u003eProfessional Baking\u003c\/i\u003e.\u003c\/li\u003e \u003c\/ul\u003e\n\u003c\/div\u003e\u003cdiv\u003e \u003cp\u003e\u003cb\u003eWAYNE GISSLEN\u003c\/b\u003e is the author of the best-selling series of culinary books that includes \u003ci\u003eProfessional Cooking\u003c\/i\u003e, \u003ci\u003eAdvanced Professional Cooking\u003c\/i\u003e, and \u003ci\u003eProfessional Baking\u003c\/i\u003e—all published by Wiley.\u0026amp; 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.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e13 February 2018\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781119399612\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e1104\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e109.6\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44348297576588,"sku":"9781119399612","price":136.76,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781119399612.jpg?v=1780145853","url":"https:\/\/fh90cf-fv.myshopify.com\/products\/9781119399612","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}