More Details about Professional Cooking, 7th Edition

General Information  
PublisherJohn Wiley
Publish YearFebruary 2010


This is the best–selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen′s reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking.

Key Features:-

  • Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and
  • Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variation
  • More focus on international recipes and variations.
  • Enhanced topical coverage on such things as: food science, molecular gastronomy, international recip
  • Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient
  • Up–to–date nutrition guidelines.