PROFESSIONAL COOKING, STUDY GUIDE

Key features of this 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 dedicatedchapters 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.