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Gisslen, Wayne

Professional Cooking, College Version

Gisslen, Wayne - Professional Cooking, College Version, ebook

110,90€

Ebook, PDF with Adobe DRM
ISBN: 9780470073520
DRM Restrictions

Printing30 pages with an additional page accrued every day, capped at 30 pages
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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

Author(s)
Publisher
John Wiley and Sons, Inc.
Publication year
2006
Language
en
Edition
6
Category
Food, Drink, Domestic Science
Format
Ebook
eISBN (PDF)
9780470073520
Printed ISBN
9780471663744

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