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Professional Cooking, College Version, 6th Edition |
| Wayne Gisslen (Long Lake, Minnesota) |
| 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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| Cloth/CD |
Pages, 8-1/2 x 10-7/8 in.
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Item #:
Price: |
0471663743
$85.00 |
John Wiley & Sons, Inc. | |
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