I just found the college edition of Professional Cooking 4th edition by Wayne Gisslen in a box while cleaning out my uncle's house and found our that it was from 1998. I know somethings have changed in the food industry even though it's only been 14 years. This is important to me because I want to go to culinary school and I want to be prepared as much as possible to go there. I was wondering what the differences are between the 4th and 7th editions of the book are. Thanks in advance!