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Item #:
49580361
Professional Cooking, College Version
85% of respondents would recommend this to a friend
Item #:
49580361
XCD 131
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What Stands Out
Updated Techniques
Incorporates the latest culinary trends and techniques, enabling both beginners and experienced chefs to enhance their skills with current industry standards.
Comprehensive Coverage
Offers extensive recipes and methodologies, providing a thorough understanding of professional cooking that caters to various cuisines and dietary needs.
Expert Insights
Contributions from renowned culinary professionals offer valuable insights and tips, ensuring readers gain knowledge from industry leaders while mastering their craft.
Product Details
- Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service * Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail * Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes * Revised and expanded Nutrition chapter features the new USDA nutritional guidelines * Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages * New culinarE-Companion recipe management software features user-friendly navigation and robust content
| Publisher | Wiley |
| Publication date | March 3, 2006 |
| Edition | 6th |
| Language | English |
| Print length | 1088 pages |
| ISBN-10 | 0471663743 |
| ISBN-13 | 978-0471663744 |
| Item Weight | 5.86 pounds (2.66 kg) |
| Dimensions | 8.86 x 1.87 x 11.22 inches (22.5 x 4.7 x 28.5 cm) |
Who Should Buy?
-
Aspiring Chefs
This comprehensive guide is perfect for those wanting to develop advanced culinary skills and techniques.
-
Culinary Students
Ideal for students enrolled in culinary programs, providing foundational knowledge and practical guidance for professional cooking.
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Professional Kitchen Staff
A valuable resource for current chefs and kitchen staff looking to refine their cooking methods and culinary creativity.
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Casual Cooks
Not suitable for casual home cooks seeking easy-to-follow recipes and basic cooking techniques.
Product Description
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Cooking Methods Editorial Review
Professional Cooking, College Version is a comprehensive textbook published by Wiley, designed for culinary students and serious home cooks alike. The 6th edition, released on March 3, 2006, spans 1088 pages and covers essential topics such as knife skills, spices, flavors, and techniques for making stocks and sauces. Users have praised the book for its excellent recipes and insightful content, making it a solid choice for both academic and professional cooking. Along with the depth of knowledge it imparts, the included software allows for easy adjustments of portion sizes. This textbook is often recommended for those looking to build a strong foundation in cooking techniques.
Customer Reviews & Ratings
51 customers ratings
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Pros
- Comprehensive coverage of culinary techniques
- Includes excellent recipes for students and home cooks
- Software for easy portion adjustments
- Well-organized and easy to follow
- Great resource for culinary fundamentals
Cons
- Not suitable for everyday, casual cooks
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XCD 131
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