Professional Cooking

Professional Cooking

Book - 2007
Average Rating:
Rate this:
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
Publisher: Hoboken, N.J. : John Wiley & Sons, c2007.
Edition: 6th ed.
ISBN: 9780471663751
0471663751
9780471663744
0471663743
9780471663768
047166376X
Branch Call Number: 641.57
Characteristics: xxxii, 1056 p. : ill. (chiefly col.) ; 29 cm.

Opinion

From the critics


Community Activity

Comment

Add a Comment

There are no comments for this title yet.

Age

Add Age Suitability

There are no ages for this title yet.

Summary

Add a Summary

There are no summaries for this title yet.

Notices

Add Notices

There are no notices for this title yet.

Quotes

Add a Quote

There are no quotes for this title yet.

Explore Further

Recommendations

Subject Headings

  Loading...
No similar edition of this title was found at SLPL.

Try searching for Professional Cooking to see if SLPL owns related versions of the work.


Suggest for Purchase

  Loading...
[]
[]
To Top