Professional Cooking, College Version

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Wiley, Aug 8, 2006 - Cooking - 1088 pages
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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

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About the author (2006)

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