{"product_id":"professional-cooking-isbn-9781119399612","title":"Professional Cooking","description":"\u003cp\u003eThe Ninth Edition of \u003cb\u003e\u003ci\u003eProfessional Cooking\u003c\/i\u003e\u003c\/b\u003e 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.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSupporting ancillaries include:\u003c\/b\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e\n\u003cb\u003e\u003ci\u003eCulinarE-Companion\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e Recipe Management Software\u003c\/b\u003e is a web-based database of recipes from Professional Cooking. With CulinarE-Companion, students can edit, scale, view nutritional information, convert from U.S. to metric measures and vice versa; print and share recipes. Users can also add their own recipes and create and revise shopping lists. The recipes in CulinarE-Companion have been updated to reflect the new recipes in the ninth edition.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eTechnique Videos:\u003c\/b\u003e Nearly 200 technique videos that clearly demonstrate essential kitchen skills. These videos can be used for study prior to class or review afterward, or as a step-by-step demonstration before lab.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eMath Tutor Videos:\u003c\/b\u003e white-board type exercises and review are available as an additional study aid. These video-like segments are brief examples of common math problems found in the kitchen and are intended to demonstrate and reinforce math concepts—cited by instructors as the #1 issue students struggle with in this course.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003ePronunciation Guides and Glossaries:\u003c\/b\u003e Phonetic guides are included for difficult words, giving the approximate pronunciation using English sounds. Because food-service workers must be able to communicate with each other, definitions of terms introduced in the text are summarized in the glossary.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eEnhanced E-Text \u003c\/b\u003eoffers students the complete content of the printed textbook on the device of their preference—computer, iPad, tablet, or smartphone—giving students the freedom to read or study anytime, anywhere. \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003cb\u003eNew in this edition:\u003c\/b\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003eTechnical information on food science topics have been expanded: including such subjects as emulsions, thickening agents, soluble components of protein foods, enzymatic browning, and changes in meat cells during cooking.\u003c\/li\u003e \u003cli\u003eMore cultural and historical background for international recipes and cooking practices has been added.\u003c\/li\u003e \u003cli\u003eEach chapter has been reorganized with new headings to improve the flow of information and to better mesh with the electronic resources available with the text.\u003c\/li\u003e \u003cli\u003eChapter 8 has been reorganized into two separate chapters: on Stocks and Sauces, respectively.\u003c\/li\u003e \u003cli\u003eNew and current topics in the modern food industry are discussed, such as sustainable farming and other agricultural practices like organic and biodynamic farming, GMO’s, and grass-fed livestock.\u003c\/li\u003e \u003cli\u003eExpanded discussion of modernist cuisine, also called molecular gastronomy.\u003c\/li\u003e \u003cli\u003eBetter placement and highlighting of additional recipes available on \u003ci\u003eCulinarE-Companion\u003c\/i\u003e™.\u003c\/li\u003e \u003cli\u003eUpdating of baking recipes to be consistent with the latest edition of \u003ci\u003eProfessional Baking\u003c\/i\u003e.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003ePreface xiii\u003c\/p\u003e \u003cp\u003eAcknowledgments xv\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 The Food-Service Industry 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA History of Modern Food Service 2\u003c\/p\u003e \u003cp\u003eCooking in the Twentieth and Twenty-First Centuries 5\u003c\/p\u003e \u003cp\u003eThe Organization of Modern Kitchens 8\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Sanitation and Safety 15\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFood Hazards 16\u003c\/p\u003e \u003cp\u003eManaging Food Safety 25\u003c\/p\u003e \u003cp\u003eManaging Workplace Safety 36\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Tools and Equipment 41\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCooking Equipment 42\u003c\/p\u003e \u003cp\u003eProcessing, Holding, and Storage Equipment 49\u003c\/p\u003e \u003cp\u003ePots, Pans, and Containers 54\u003c\/p\u003e \u003cp\u003eMeasuring Devices, Hand Tools, and Small Equipment 56\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Menus, Recipes, and Cost Management 63\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMenus 64\u003c\/p\u003e \u003cp\u003eRecipes 74\u003c\/p\u003e \u003cp\u003eMeasurement 78\u003c\/p\u003e \u003cp\u003eKitchen Math 82\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Nutrition 97\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eNutrients 98\u003c\/p\u003e \u003cp\u003eBalanced Diets and Menus 102\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Basic Principles of Cooking and Food Science 111\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eHeat and Food 112\u003c\/p\u003e \u003cp\u003eHeat Management 115\u003c\/p\u003e \u003cp\u003eCooking Methods 118\u003c\/p\u003e \u003cp\u003eEmulsions 125\u003c\/p\u003e \u003cp\u003eBuilding Flavor 127\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Mise En Place 139\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePlanning and Organizing Production 140\u003c\/p\u003e \u003cp\u003eUsing the Knife 143\u003c\/p\u003e \u003cp\u003eOther Mise En Place Tasks 151\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Stocks 159\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIngredients 160\u003c\/p\u003e \u003cp\u003eProcedures 164\u003c\/p\u003e \u003cp\u003eReductions and Glazes 172\u003c\/p\u003e \u003cp\u003eConvenience Bases 172\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Sauces 175\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSauce Structure 176\u003c\/p\u003e \u003cp\u003eSauce Families 184\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSauce Production 186\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Soups 231\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eUnderstanding Soups 232\u003c\/p\u003e \u003cp\u003eClear Soups 234\u003c\/p\u003e \u003cp\u003eThickened Soups 244\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Understanding Vegetables 273\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eControlling Changes During Cooking 274\u003c\/p\u003e \u003cp\u003eGeneral Cooking\u003c\/p\u003e \u003cp\u003eAnd Quality Factors 279\u003c\/p\u003e \u003cp\u003eHandling Fresh Vegetables 281\u003c\/p\u003e \u003cp\u003eHandling Processed Vegetables 306\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Cooking Vegetables 311\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBoiling and Steaming 312\u003c\/p\u003e \u003cp\u003eSautéing and Pan-Frying 327\u003c\/p\u003e \u003cp\u003eBraising 332\u003c\/p\u003e \u003cp\u003eBaking 336\u003c\/p\u003e \u003cp\u003eBroiling and Grilling 342\u003c\/p\u003e \u003cp\u003eDeep-Frying 345\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Potatoes 351\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eUnderstanding Potatoes 352\u003c\/p\u003e \u003cp\u003eCooking Potatoes 355\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Legumes, Grains, Pasta, and Other Starches 373\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDried Legumes 374\u003c\/p\u003e \u003cp\u003eGrains 382\u003c\/p\u003e \u003cp\u003ePasta, Noodles, and Dumplings 400\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Cooking Methods for Meat, Poultry, and Fish 419\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRoasting and Baking 420\u003c\/p\u003e \u003cp\u003eBarbecuing 426\u003c\/p\u003e \u003cp\u003eBroiling and Grilling 430\u003c\/p\u003e \u003cp\u003eSautéing 432\u003c\/p\u003e \u003cp\u003ePan-Frying 436\u003c\/p\u003e \u003cp\u003eDeep-Frying 438\u003c\/p\u003e \u003cp\u003eSimmering and Submersion Poaching 440\u003c\/p\u003e \u003cp\u003eShallow Poaching 443\u003c\/p\u003e \u003cp\u003eSteaming 446\u003c\/p\u003e \u003cp\u003eBraising 447\u003c\/p\u003e \u003cp\u003eSous Vide Cooking 452\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Understanding Meats and Game 457\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eComposition and Structure 458\u003c\/p\u003e \u003cp\u003eBasic Quality Factors 459\u003c\/p\u003e \u003cp\u003eThe Basic Cuts 462\u003c\/p\u003e \u003cp\u003eMeat Selection, Fabrication, and Storage 470\u003c\/p\u003e \u003cp\u003eCooking and Handling Meats 476\u003c\/p\u003e \u003cp\u003eVariety Meats, Game, and Specialty Meats 484\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Cooking Meats and Game 493\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRoasting, Baking, and Barbecuing 494\u003c\/p\u003e \u003cp\u003eBroiling, Grilling, and Pan-Broiling 507\u003c\/p\u003e \u003cp\u003eSautéing and Pan-Frying 512\u003c\/p\u003e \u003cp\u003eSimmering, Submersion Poaching, Steaming, and Sous Vide 517\u003c\/p\u003e \u003cp\u003eBraising 523\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Understanding Poultry and Game Birds 533\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIdentification 534\u003c\/p\u003e \u003cp\u003eHandling and Cooking 540\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Cooking Poultry and Game Birds 547\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eRoasting and Baking 548\u003c\/p\u003e \u003cp\u003eBroiling and Grilling 559\u003c\/p\u003e \u003cp\u003eSautéing, Pan-Frying, and Deep-Frying 566\u003c\/p\u003e \u003cp\u003eSimmering, Submersion Poaching, Steaming, and Sous Vide 576\u003c\/p\u003e \u003cp\u003eBraising 585\u003c\/p\u003e \u003cp\u003eDressings and Stuffings 591\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Understanding Fish and Shellfish 595\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFin Fish: Varieties, Market Forms, and Fabrication 596\u003c\/p\u003e \u003cp\u003eHandling and Cooking 606\u003c\/p\u003e \u003cp\u003eShellfish: Mollusks and Cephalopods 610\u003c\/p\u003e \u003cp\u003eShellfish: Crustaceans and Other Seafood 616\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Cooking Fish and Shellfish 625\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBaking 626\u003c\/p\u003e \u003cp\u003eBroiling and Grilling 632\u003c\/p\u003e \u003cp\u003eSautéing and Pan-Frying 638\u003c\/p\u003e \u003cp\u003eDeep-Frying 644\u003c\/p\u003e \u003cp\u003ePoaching and Simmering 648\u003c\/p\u003e \u003cp\u003eSteaming, Sous Vide, and Mixed Cooking Techniques 653\u003c\/p\u003e \u003cp\u003eSeafood Served Raw 661\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Salad Dressings and Salads 667\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSalad Dressings 668\u003c\/p\u003e \u003cp\u003eSalad Ingredients 678\u003c\/p\u003e \u003cp\u003eSalad Presentation 688\u003c\/p\u003e \u003cp\u003eProcedures and Recipes 691\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Sandwiches 725\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSandwich Components 726\u003c\/p\u003e \u003cp\u003ePreparing Sandwiches 729\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Hors D’oeuvres 745\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eServing Hors D’oeuvres 746\u003c\/p\u003e \u003cp\u003eCanapés 746\u003c\/p\u003e \u003cp\u003eCocktails and Relishes 750\u003c\/p\u003e \u003cp\u003eDips 751\u003c\/p\u003e \u003cp\u003eMiscellaneous Hors D’oeuvres 754\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Breakfast Preparation 773\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eEggs 774\u003c\/p\u003e \u003cp\u003eBreakfast Breads, Cereals, and Meats 790\u003c\/p\u003e \u003cp\u003e\u003cb\u003e26 Dairy and Beverages 797\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMilk, Cream, and Butter 798\u003c\/p\u003e \u003cp\u003eCheese 801\u003c\/p\u003e \u003cp\u003eCoffee and Tea 810\u003c\/p\u003e \u003cp\u003e\u003cb\u003e27 Cooking for Vegetarian Diets 817\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eUnderstanding Vegetarian Diets 818\u003c\/p\u003e \u003cp\u003eMenus for Vegetarian Diets 820\u003c\/p\u003e \u003cp\u003e\u003cb\u003e28 Sausages and Cured Foods 839\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCuring and Smoking 840\u003c\/p\u003e \u003cp\u003eSausages 845\u003c\/p\u003e \u003cp\u003e\u003cb\u003e29 Pâtés, Terrines, and Other Cold Foods 859\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Handling and Service of Cold Dishes 860\u003c\/p\u003e \u003cp\u003eAspic 861\u003c\/p\u003e \u003cp\u003eSpecial Forcemeat Dishes 864\u003c\/p\u003e \u003cp\u003eTerrines Based On Mousselines Or Gelatin 875\u003c\/p\u003e \u003cp\u003eFoie Gras, Liver Terrines, and Rillettes 881\u003c\/p\u003e \u003cp\u003e\u003cb\u003e30 Food Presentation 887\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eHot Food Presentation 888\u003c\/p\u003e \u003cp\u003eCold Food Presentation and Buffet Service 898\u003c\/p\u003e \u003cp\u003e\u003cb\u003e31 Bakeshop Production: Basic Principles and Ingredients 903\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFormulas and Measurement 904\u003c\/p\u003e \u003cp\u003eMixing, Baking, and Storing Processes 907\u003c\/p\u003e \u003cp\u003eIngredients 909\u003c\/p\u003e \u003cp\u003e\u003cb\u003e32 Yeast Products 921\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eYeast Dough Production 922\u003c\/p\u003e \u003cp\u003eLaminated Doughs 932\u003c\/p\u003e \u003cp\u003eMakeup Techniques 936\u003c\/p\u003e \u003cp\u003e\u003cb\u003e33 Quick Breads 943\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMixing and Production Methods 944\u003c\/p\u003e \u003cp\u003e\u003cb\u003e34 Cakes and Icings 951\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMixing Procedures 952\u003c\/p\u003e \u003cp\u003eHandling and Baking Cake Batters 957\u003c\/p\u003e \u003cp\u003eIcing Production\u003c\/p\u003e \u003cp\u003eAnd Application 966\u003c\/p\u003e \u003cp\u003e\u003cb\u003e35 Cookies 977\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCookie Characteristics\u003c\/p\u003e \u003cp\u003eAnd Their Causes 978\u003c\/p\u003e \u003cp\u003eMixing Methods 979\u003c\/p\u003e \u003cp\u003eTypes and Makeup Methods 980\u003c\/p\u003e \u003cp\u003ePanning, Baking, and Cooling 982\u003c\/p\u003e \u003cp\u003e\u003cb\u003e36 Pies and Pastries 991\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePie Doughs 992\u003c\/p\u003e \u003cp\u003eAssembling and Baking Pies 996\u003c\/p\u003e \u003cp\u003ePie Fillings 998\u003c\/p\u003e \u003cp\u003ePastries, Meringues, and Fruit Desserts 1005\u003c\/p\u003e \u003cp\u003e\u003cb\u003e37 Creams, Custards, Puddings, Frozen Desserts, and Sauces 1017\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSyrups and Dessert Sauces 1018\u003c\/p\u003e \u003cp\u003eBasic Custards and Creams 1021\u003c\/p\u003e \u003cp\u003ePuddings 1026\u003c\/p\u003e \u003cp\u003eBavarians, Chiffons, Mousses, and Soufflés 1028\u003c\/p\u003e \u003cp\u003eFrozen Desserts 1033\u003c\/p\u003e \u003cp\u003eAppendix 1 Metric Conversion Factors 1036\u003c\/p\u003e \u003cp\u003eAppendix 2 Standard Can Sizes 1036\u003c\/p\u003e \u003cp\u003eAppendix 3 Approximate Weight-Volume Equivalents of Dry Foods 1037\u003c\/p\u003e \u003cp\u003eAppendix 4 Kitchen Math Exercises: Metric Versions 1038\u003c\/p\u003e \u003cp\u003eAppendix 5 Eggs and Safety 1040\u003c\/p\u003e \u003cp\u003eBibliography 1041\u003c\/p\u003e \u003cp\u003eGlossary and Cooking Vocabulary 1043\u003c\/p\u003e \u003cp\u003eSubject Index 1061\u003c\/p\u003e \u003cp\u003eRecipe Index 1070\u003c\/p\u003e \u003cp\u003eRead how Wayne Gisslen was inspired to become a chef, in this profile by the James Beard Foundationhttps:\/\/www.jamesbeard.org\/blog\/member-spotlight-wayne-gisslen\"\u003cbr\u003ePatron Wayne Gisslen on Cookbooks as Textbooks and James Beard's Legacy | James Beard Foundation\u003c\/p\u003e \u003cp\u003e\u003cb\u003eWAYNE GISSLEN\u003c\/b\u003e is the author of the best-selling series of culinary books that includes \u003ci\u003eProfessional Cooking\u003c\/i\u003e, \u003ci\u003eAdvanced Professional Cooking\u003c\/i\u003e, and \u003ci\u003eProfessional Baking\u003c\/i\u003e—all published by Wiley.\u0026amp; A graduate of The Culinary Institute of America, he has written extensively in the field of culinary arts, with experience as a restaurant chef, test-kitchen supervisor, and food-and-beverage consultant.\u003c\/p\u003e \u003cp\u003eThe Ninth Edition of \u003cb\u003e\u003ci\u003eProfessional Cooking\u003c\/i\u003e\u003c\/b\u003e 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.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSupporting ancillaries include:\u003c\/b\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e\n\u003cb\u003e\u003ci\u003eCulinarE-Companion\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003e Recipe Management Software\u003c\/b\u003e is a web-based database of recipes from Professional Cooking. With CulinarE-Companion, students can edit, scale, view nutritional information, convert from U.S. to metric measures and vice versa; print and share recipes. Users can also add their own recipes and create and revise shopping lists. The recipes in CulinarE-Companion have been updated to reflect the new recipes in the ninth edition.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eTechnique Videos:\u003c\/b\u003e Nearly 200 technique videos that clearly demonstrate essential kitchen skills. These videos can be used for study prior to class or review afterward, or as a step-by-step demonstration before lab.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eMath Tutor Videos:\u003c\/b\u003e white-board type exercises and review are available as an additional study aid. These video-like segments are brief examples of common math problems found in the kitchen and are intended to demonstrate and reinforce math concepts—cited by instructors as the #1 issue students struggle with in this course.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003ePronunciation Guides and Glossaries:\u003c\/b\u003e Phonetic guides are included for difficult words, giving the approximate pronunciation using English sounds. Because food-service workers must be able to communicate with each other, definitions of terms introduced in the text are summarized in the glossary.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eEnhanced E-Text \u003c\/b\u003eoffers students the complete content of the printed textbook on the device of their preference—computer, iPad, tablet, or smartphone—giving students the freedom to read or study anytime, anywhere. \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003cb\u003eNew in this edition:\u003c\/b\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003eTechnical information on food science topics have been expanded: including such subjects as emulsions, thickening agents, soluble components of protein foods, enzymatic browning, and changes in meat cells during cooking.\u003c\/li\u003e \u003cli\u003eMore cultural and historical background for international recipes and cooking practices has been added.\u003c\/li\u003e \u003cli\u003eEach chapter has been reorganized with new headings to improve the flow of information and to better mesh with the electronic resources available with the text.\u003c\/li\u003e \u003cli\u003eChapter 8 has been reorganized into two separate chapters: on Stocks and Sauces, respectively.\u003c\/li\u003e \u003cli\u003eNew and current topics in the modern food industry are discussed, such as sustainable farming and other agricultural practices like organic and biodynamic farming, GMO’s, and grass-fed livestock.\u003c\/li\u003e \u003cli\u003eExpanded discussion of modernist cuisine, also called molecular gastronomy.\u003c\/li\u003e \u003cli\u003eBetter placement and highlighting of additional recipes available on \u003ci\u003eCulinarE-Companion\u003c\/i\u003e™.\u003c\/li\u003e \u003cli\u003eUpdating of baking recipes to be consistent with the latest edition of \u003ci\u003eProfessional Baking\u003c\/i\u003e.\u003c\/li\u003e \u003c\/ul\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989865480421,"sku":"NP9781119399612","price":111.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119399612.jpg?v=1761785727","url":"https:\/\/k12savings.com\/es\/products\/professional-cooking-isbn-9781119399612","provider":"K12savings","version":"1.0","type":"link"}