Professional Cooking, College Version

ISBN: 0471663743

Author: Gisslen, Wayne

Condition: New

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