Textbook
Culinary/Food Preparation
Hardcover, 1120 pages

Professional Cooking has been heralded as “simply the best” resource for thousands of professionals chefs. With its clear and effective approach to mastering the basic skills and concepts through understanding and practice, Professional Cooking has earned a permanent place in the libraries and kitchens of millions of chefs worldwide whose careers it has helped to launch.

We proudly unveil a fresh new edition that reflects changes and trends in today’s industry. Professional Cooking, Seventh Edition remains “simply the best“—and best-selling-tool for the professional kitchen.

This new 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.

• Enhanced visual program includes over 220 new colour photos, including plated dishes, procedures, and products.
• Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations.
• More focus on international recipes and variations.
• Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths.
• Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place.
• Up-to-date nutrition guidelines.
• Thoroughly revised and enhanced CulinarE-Companion™ Recipe Management software contains all recipes from the book — and 90 bonus recipes. The software is available through download with the registration code in the back of the book.

$105.00

• Table of Contents

New to This Edition    Hallmark Features    CulinarE-Companion™

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