Professional Cooking, 9th Edition

Professional Cooking, 9th Edition Book Cover

Professional Cooking, 9th Edition

By Wayne Gisslen

$69  USD | $89  CAN

Professional Cooking, 9th Edition 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 foundations of success in the kitchen, and the development of manual skills to apply this knowledge.

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Screenshot of Culinary Companion

Recipe management system helps students apply concepts to everyday life.

The CulinarE-CompanionTM Recipe Management Software is a web-based database of recipes included with the course, accessible from any device’s browser, whether a laptop, desktop, tablet, or mobile device. With CulinarE-CompanionTM, 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.

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Technique videos enhance the learning experience.

Nearly 200 technique videos that clearly demonstrate essential kitchen skills are readily available in WileyPLUS. These videos can be used for study prior to class, for review, or as a step-by-step demonstration before lab.

Math Tutor Animations help students learn common math used while baking.

Featuring brief examples of common math problems used in the bakeshop, these video-like animations demonstrate and reinforce the bakeshop math principles cited by instructors as the #1 issue students struggle with in this course. Students can view a variety of math exercises that are explained and calculated and can then apply these calculations in the practice exercises.

    Features Include

  • Pronunciation Guides and Glossaries: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.
  • Enhanced E-Text offers 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.
  • Technical 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.
  • More cultural and historical background for international recipes and cooking practices has been added.
  • Each chapter has been reorganized with new headings to improve the flow of information and to better mesh with the electronic resources available with the course.
  • Chapter 8 has been reorganized into two separate chapters: Stocks and Sauces, respectively.
  • New 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.
  • Expanded discussion of modernist cuisine, also called molecular gastronomy.
  • Better placement and highlighting of additional recipes available on CulinarE-Companion™.
  • Updated baking recipes to be consistent with the latest edition of Professional Baking.

Wayne Gisslen is the author of the best-selling series of culinary books that includes Professional CookingAdvanced Professional Cooking, and Professional Baking—all published by Wiley.& 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.

  1. The Food-Service Industry
  2. Sanitation and Safety
  3. Tools and Equipment
  4. Menu, Recipes, and Cost Management
  5. Nutrition
  6. Basic Principles of Cooking and Food Science
  7. Mise en Place
  8. Stocks
  9. Sauces
  10. Soups
  11. Understanding Vegetables
  12. Cooking Vegetables
  13. Potatoes
  14. Legumes, Grains, Pasta, and Other Starches
  15. Cooking Methods for Meat, Poultry, and Fish
  16. Understanding Meats and Game
  17. Cooking Meats and Game
  18. Understanding Poultry and Game Birds
  19. Cooking Poultry and Game Birds
  20. Understanding Fish and Shellfish
  21. Cooking Fish and Shellfish
  22. Salad Dressings and Salads
  23. Sandwiches
  24. Hors D’Oeuvres
  25. Breakfast Preparation
  26. Dairy and Beverages
  27. Cooking for Vegetarian Diets
  28. Sausages and Cured Food
  29. Pates, Terrines, and Other Cold Foods
  30. Food Presentation
  31. Bakeshop Production: Basic Principles and Ingredients
  32. Yeast Products
  33. Quick Breads
  34. Cakes and Icings
  35. Cookies
  36. Pies and Pastries
  37. Creams, Custards, Puddings, Frozen Desserts, and Sauces

Appendix 1: Metric Conversion Factors

Appendix 2: Standard Can Sizes

Appendix 3: Approximate Weight-Volume Equivalents of Dry Foods

Appendix 4: Kitchen Math Exercises: Metric Versions

Appendix 5: Eggs and Safety

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The Team for Success authors are dedicated to ensuring that all of their Accounting titles are accessible to students, current, accurate, and have a consistent voice and pedagogy from introductory accounting to the intermediate level. Millions of students worldwide have learned from their exceptional resources—and now students are getting real results using ORION Adaptive Practice available in WileyPLUS for Accounting.