Professional Cooking

The Ninth 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 new thinking about how best to teach this material. 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 manual skills to apply this knowledge.

• Study Guide to accompany Professional Cooking, 9e
• Professional Baking
• Culinary Math
• ServSafe CourseBook with Answer Sheet (7th Edition)
• Nutrition for Foodservice and Culinary Professionals
• ServSafe Coursebook (7th Edition)
• The Professional Chef
• Baking and Pastry: Mastering the Art and Craft
• The Book of Yields: Accuracy in Food Costing and Purchasing
• Garde Manger: The Art and Craft of the Cold Kitchen