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

AN INTERACTIVE, MULTIMEDIA LEARNING EXPERIENCE

This textbook includes access to an interactive, multimedia e-text. Icons throughout the print book signal corresponding digital content in the e-text.