ENGLISH

Professional cooking

By Wayne Gisslen

Book information

Publisher
Wiley
Year
2006
ISBN
9780471663751, 0471663751
Language
english
Format
PDF
Filesize
44 MB (46092768 bytes)
Edition
6
Pages
1090\1090
Topic
Housekeeping, leisure\\Cooking
Library
Great Science Textbooks DVD Library 2007
Orientation
yes
Scanned
no
Time added
2009-10-26 04:07:46

Description

Key features of this new 6th 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

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