Wayne Gisslen
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
Food and Drink,Cooking,Food and Drink,Cookbooks,Nonfiction,Food and Drink,Food,Food and Drink,Culinary,Reference,Food and Drink,Gastronomy,Textbooks
Professional Cooking