PROFESSIONAL COOKING

• Main Author: Gisslen, Wayne (Author)
• Format: Book
• Language: English
• Published: Hoboken, N.J John Wiley 2007
• Edition: 6th ed
• Subjects: Food service; Quantity cookery
• Online Access: Click Here to View Status and Holdings.
• Item Description: "Featuring recipes from Le Cordon Bleu."
• Physical Description: xxxii, 1056 p ill. (chiefly col. 29 cm. 1 CD-ROM (4 3/4 in.)
• Bibliography: Includes bibliographical references (p. 1031-1032) and indexes
• ISBN: 9780471663768; 047166376X (cloth trade version); 0471663743 (cloth/cd college version); 0471663751 (pbk.)

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