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THE HOTTEST }
Premium Ebook : Must Have!
Ebook Title :
Professional Cooking 7th Edition
For Students and Instructors :
Latest Premium Ebook Description:
tudy from the best for
guaranteed career success! Wayne Gisslen’s
Professional Cooking has led the way as “simply the
best” resource for new and practicing chefs! It is
the best-selling undergraduate food preparation
e-textbook in the marketplace.
With its clear and effective
approach to mastering basic skills and concepts
through understanding and practice, Professional
Cooking has earned a permanent place in the lives of
millions of chefs whose careers it has helped
launch. Wayne Gisslen's reputation for being able to
simply, yet comprehensively, communicate information
to beginning chefs is unsurpassed.
This College Edition of
Professional Cooking, Seventh Edition, includes
CulinarE-Companion™ Recipe Management software,
which is yours to download and keep. No
subscriptions fees or temporary trial access—CulinarE-Companion
gives you digital versions of all 1,300 recipes in
the print text, plus 90 bonus recipes. With CulinarE-Companion
· Resize and edit
· Add and organize
your own recipes and related content
measurements from US to metric, and vice versa
· Create shopping
· Analyze the
nutritional content of ingredients and recipes.
includes audio pronunciations and illustrated
procedures for additional learning support. Once
CulinarE-Companion is installed on your computer’s
hard drive, it’s yours to keep and never expires!
Building on this text’s
hallmark features---simple and clear language,
professional recipe format, instructional photo
program, and understanding basic concepts to achieve
mastery of essential skills, the Seventh Edition
· Enhanced visual
program with over 220 new color photos, including
plated dishes, procedures, and products.
· Approximately 100
new recipes, for a total of 650 recipes plus another
· More focus on
international recipes and variations.
· Enhanced topical
coverage on such things as: food science, molecular
gastronomy, international recipes, and culinary
· Chapter 10,
Understanding Meats, now includes all information on
meat fabrication in one convenient place.
Chapter 1: The Food Service
Chapter 2: Sanitation and
Chapter 3: Tools and
Chapter 4: Basic Principles
of Cooking and Food Science.
Chapter 5: Menus, Recipes,
and Cost Management.
Chapter 6: Nutrition.
Chapter 7: Mise en Place.
Chapter 8: Stocks and Sauces.
Chapter 9: Soups.
Chapter 10: Understanding
Meats and Game.
Chapter 11: Cooking Meats and
Chapter 12: Understanding
Poultry and Game Birds.
Chapter 13: Cooking Poultry
and Game Birds.
Chapter 14: Understanding
Fish and Shellfish.
Chapter 15: Cooking Fish and
Chapter 16: Understanding
Chapter 17: Cooking
Chapter 18: Potatoes.
Chapter 19: Legumes, Grains,
Pasta, and Other Starches.
Chapter 20: Cooking for
Chapter 21: Salad Dressings
Chapter 22: Sandwiches.
Chapter 23: Hors d'Oeuvres.
Chapter 24: Breakfast
Chapter 25: Dairy and
Chapter 26: Sausages and
Chapter 27: Pâtés, Terrines,
and Other Cold Foods.
Chapter 28: Food Presentation
Chapter 29: Bakeshop
Production: Basic Principles and Ingredients.
Chapter 30: Yeast Products.
Chapter 31: Quick Breads.
Chapter 32: Cakes and Icings.
Chapter 33: Cookies.
Chapter 34: Pies and
Chapter 35: Creams, Custards,
Puddings, Frozen Desserts, and Sauces.
Appendix 1: Metric Conversion
Appendix 2: Standard Can
Appendix 3: Approximate
Weight-Volume Equivalents of Dry Foods.
Appendix 4: Kitchen Math
Exercises: Metric Versions.
Appendix 5: Eggs and Safety.
Glossary and Cooking
program includes over 200 new color
photos, including plated dishes,
procedures, and products
new recipes have been added, bringing
the ebook's total recipes and variations
to more than 1,200
More focus on
international recipes and variations
topical coverage on such things as:
food science, molecular gastronomy,
international recipes, and culinary
Understanding Meats now includes all
information on meat fabrication in
one convenient place
Up to date
revised and enhanced CulinarE-Companion
Recipe Management software contains
all recipes from the ebook -- and 90
developed ancillary package
including Instructor's Manual,
Student Study Guide, computerized
test bank (Respondus), PowerPoints, WileyPLUS,
and enhanced Web site
clips depicting techniques and
recipes covered within the text are
now included as part of CulinarE-Companion
and WileyPLUS New video clips
depicting techniques and recipes
covered within the text
What you will receive :
Full Premium Ebook
1109 pages with Diagrams and Images in Colour .
Publisher : Wiley & Sons
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