Professional Cooking, College Version

Wayne Gisslen

Wiley, Aug 8, 2006 - Cooking - 1088 pages

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 the author

Visit the book's companion Web site at wiley.com/go/gisslen

Bibliographic information

• Title: Professional Cooking, College Version
• Author: Wayne Gisslen
• Edition: 6, illustrated
• Publisher: Wiley, 2006
• ISBN: 0470073527, 9780470073520
• Length: 1088 pages
• Subjects: Cooking / General; Cooking / Methods / Professional