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from the publisher
CLEAR, IN-DEPTH INSTRUCTION ON CRITICAL COOKING THEORIES AND TECHNIQUES FOR CULINARY STUDENTS
The Tenth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as the latest thinking about how best to teach this material. Chapters include relevant cultural and historical background for international recipes and cooking practices. 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 fundamental skills to apply this knowledge.
NEW TO THIS EDITION
Emphasis on special diets including vegetarian, keto, high protein, and more
Two new appendices focused on kosher and halal ingredients and preparation
All recipes throughout the book reviewed and freshened
Vegan recipes now clearly labeled for ease of planning
Simplified metric to imperial (US) comparison to facilitate common measurements
Baking recipes updated for consistency with the latest edition of Professional Baking.
Updated support material for instructors and students including PowerPoint slides, an Instructor’s Manual, Student Study Guide solutions, and test banks
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