Professional Cooking, College Version |
|
| Author:
| Gisslen, Wayne |
| ISBN: | 978-0-470-07352-0 |
| Publication Date: | Aug 2006 |
| Publisher: | John Wiley & Sons, Incorporated
|
| Book Format: | Ebook |
| List Price: | USD $60.00USD $82.50 |
Book Description:
|
Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring differenttypes of vegetarian diets * Expanded and updated information, such as a con-temporary look atpresenting and garnishing food and a detailed history of modernfood service * Nearly 1,200 illustrations-including over 100 newphotographs-highlight ingredients, step-by-step techniques, andplated dishes in splendid visual...
More DescriptionKey features of this new Sixth Edition include:
* Over 100 new, fully tested recipes
* A brand new chapter on vegetarian cuisine, featuring differenttypes of vegetarian diets
* Expanded and updated information, such as a con-temporary look atpresenting and garnishing food and a detailed history of modernfood service
* Nearly 1,200 illustrations-including over 100 newphotographs-highlight ingredients, step-by-step techniques, andplated dishes in splendid visual detail
* Completely revised, updated, and expanded vegetable chaptersfeature additional product identification and cooking techniques,as well as new recipes
* Revised and expanded Nutrition chapter features the new USDAnutritional guidelines
* Stunning new design-helpful sidebars and dedicated chapters onmenus, recipes, and cost management; cooking with legumes, grains,and pastas; breakfast preparation; dairy; and beverages
* New culinarE-Companion recipe management software featuresuser-friendly navigation and robust content