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Professional Cooking 6th Edition Study Guide - 1056 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
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