Professional cooking

• Main Author: Gisslen, Wayne 1946- (Author)
• Format: Book
• Language: English
• Published: Hoboken, N.J. John Wiley & Sons 2011
• Edition: Seventh edition
• Subjects: Food service; Quantity cooking
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xxxi, 1088 pages chiefly color illustration 29 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9780470197523 (Higher Education cloth); 0470197528 (Higher Education cloth); 9780470197530 (Trade cloth); 0470197536 (Trade cloth)

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-friendl