Monday, May 10, 2010

Professional Cooking 6th Edition Study Guide



Professional Cooking 6th Edition Study Guide
Publisher: Wiley (May 23, 2006) | 1056 pages | PDF | 36 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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at 1:30 AM Posted by drvins1 Labels:

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