Professional Cooking 7th Edition

Read this for a college class. Readers of earlier editions will find new information in virtually every chapter.

We are book lovers with an ever changing, growing and evolving inventory. Preowned, verall good condition. Would you like to change to the United States site? In addition, the cover and pages are attached well at the binding.

There are multiple of chapters that discuss food science, microbiology of food handling and techniques including vegetable cutting, stock making and etc. Sigma Alpha University of Nebraska Lincoln. Procedures are extensively illustrated with photos, and each procedure is followed by a core recipe that embodies the technique.

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Even meats and poultry offered some new insights. But as a whole, the book does contain helpful guides for those who are interested in the culinary industry and some parts that includes hundreds of recipes and preparation methods. Glossary and Cooking Vocabular. Ninja Foodi is really a miracle invention. Great presentation of a culinary reference book.

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For starters, this book is very basic even for those who never enter a kitchen before. Added to Your Shopping Cart. But the chemistry behind the recipes, especially in baking, are good reminders for all of us.

Very nice intro to cooking. They are not actual photos of the physical item for sale and should not be relied upon as a basis for edition or condition. Hundreds of clear, concise, full-color photographs, including new to this edition, drums vst plugin illustrate basic manual techniques shown from the point of view of the person performing them.

Metric Conversion Factors. Not a book to own, but definitely worthy reviewing, if your library owns a copy.

Professional Cooking

PROFESSIONAL COOKING (7th EDITION)

Great resource for anyone interested in cooking and learning proper techniques. Anyone who would like to intelligently read and judge a recipe.

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. All recipes are given in commercial quantities and in weights not measurements. Many great things were made from this textbook, but especially oxtail soup.

This new edition of Professional Cooking is the most extensively revised yet. Professional Cooking by Wayne Gisslen. Trivia About Professional Cooking. Attention is given not just to quantity production but also to the special problems of cooking to order.

The back cover has been taped on with clear tape. To be really useful, I need a copy of this at home for constant reference. Topics covered in the book include. Book shows more wear and tear than a good book. Although supported by discussions of cooking theory, procedures given here are based on actual practices in the industry.

Anyone interested in cooking. The book was actually a textbook for one of my hospitality classes in college. Cookbook and pages clean and appear unused.

This was difficult to follow. This item is fairly worn but is functional. What does gluten need to make it work? This book was one of two books that we had for my Principles of Cooking class. Dense and somewhat impenetrable.

Contact your Rep for all inquiries. Phonetic guides are included for difficult words, giving the approximate pronunciation using English sounds. Not an easy to use reference. Binding is tight for such a heavy book.

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As I study culinary, this has been one of the greatest books to have around to reference. But if you are interested in furthering the career, this book would help you know terms that involve in food preparation. Student View Student Companion Site. Required reading for class! Being a chef involved a lot of practical skills and practice.

Evaluation Copy Request an Evaluation Copy. This always scared the servers to the point they refused to come to the table until the book was closed. This should really help someone that is just starting out though.

These video-like segments are brief examples of common math problems found in the kitchen. View Instructor Companion Site. This is for prefessionals but has great recipes in it. Cover art may differ from stock photo. Want to Read Currently Reading Read.

The Advanced Professional Pastry Chef. View Student Companion Site. An A to Z guide to cooking. Delicious Ways to Use Your Vitamix?

Looks like you are currently in Netherlands but have requested a page in the United States site. All pages are intact, and the cover is intact. But it doesn't mean the book is one shot over everything in the kitchen by just reading this book. Blender by Tori Ritchie A copy that has been read, but remains in clean condition. Wonderful reference for the culinary student but not for the home user.