Professional Cooking College Version

About this book

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