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Professional Cooking
6th Edition Study Guide








Professional Cooking 6th Edition Study Guide - SET by Wayne Gisslen
Publisher: Wiley (May 23, 2006) | 1056 pages | ISBN: 0470047135 | PDF | 35 MB

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


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Professional Cooking 6th Edition Study Guide