Professional Cooking, College Version
Key features of this new Sixth Edition include:Over 100 new, fully tested recipesA brand new chapter on vegetarian cuisine, featuring different types of vegetarian dietsExpanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food serviceNearly 1,200 illustrations—including over 100 new photographs—highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detailCompletely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipesRevised and expanded Nutrition chapter features the new USDA nutritional guidelinesStunning new design—helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beveragesNew culinarE-Companion recipe management software features user-friendly navigation and robust content