Professional Cooking, Study Guide

By Wayne Gisslen

Book Overview

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

• Format: Paperback
• Language: English
• ISBN: 0471663751
• ISBN13: 9780471663751
• Release Date: March 2006
• Publisher: Wiley
• Length: 272 Pages
• Weight: 1.45 lbs.
• Dimensions: 11.0" x 0.6" x 8.5"