Professional Cooking, College VersionWiley, 2006年8月8日 - 1088 頁 Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring differenttypes of vegetarian diets * Expanded and updated information, such as a con-temporary look atpresenting and garnishing food and a detailed history of modernfood service * Nearly 1,200 illustrations-including over 100 newphotographs-highlight ingredients, step-by-step techniques, andplated dishes in splendid visual detail * Completely revised, updated, and expanded vegetable chaptersfeature additional product identification and cooking techniques,as well as new recipes * Revised and expanded Nutrition chapter features the new USDAnutritional guidelines * Stunning new design-helpful sidebars and dedicated chapters onmenus, recipes, and cost management; cooking with legumes, grains,and pastas; breakfast preparation; dairy; and beverages * New culinarE-Companion recipe management software featuresuser-friendly navigation and robust content |