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Professional Cooking: College Version (Paperback)

by Wayne Gisslen (Author)

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Product details

Paperback: 272 pages
Publisher: John Wiley & Sons; 6th Edition edition (17 Mar 2006)
Language English
ISBN-10: 0471663751
ISBN-13: 978-0471663751
Product Dimensions: 27.7 x 21.1 x 1.5 cm
Average Customer Review: No customer reviews yet. Be the first.
Amazon.co.uk Sales Rank: 1,251,187 in Books (See Bestsellers in Books)

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Product Description

Product Description
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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