Items related to Professional Cooking: College Version
Synopsis
Key features of this new Sixth Edition include:
∗ Over 100 new, fully tested recipes
∗ A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets
∗ Expanded and updated information, such as a con–temporary look at presenting and garnishing food and a detailed history of modern food service
∗ Nearly 1,200 illustrations–including over 100 new photographs–highlight ingredients, step–by–step techniques, and plated dishes in splendid visual detail
∗ Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes
∗ Revised and expanded Nutrition chapter features the new USDA nutritional guidelines
∗ Stunning new design–helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
∗ New culinarE–Companion recipe management software features user–friendly navigation and robust content
"synopsis" may belong to another edition of this title.
About the Author
Visit the book′s companion Web site at wiley.com/go/gisslen
From the Back Cover
Key features of this new Sixth Edition include:
- Over 100 new, fully tested recipes
- A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets
- Expanded and updated information, such as a con–temporary look at presenting and garnishing food and a detailed history of modern food service
- Nearly 1,200 illustrations including over 100 new photographs highlight ingredients, step–by–step techniques, and plated dishes in splendid visual detail
- Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes
- Revised and expanded Nutrition chapter features the new USDA nutritional guidelines
- Stunning new design helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
- New culinarE–Companion recipe management software features user–friendly navigation and robust content
"About this title" may belong to another edition of this title.
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Professional Cooking
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Professional Cooking, College Version
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