6. Auflage – März 2006
1088 Seiten, Hardcover
ISBN-13: 978-0-471-66376-8 – John Wiley & Sons
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The new edition of Wayne Gisslen’s bestselling Professional Cooking is better than ever. Beautifully revised and updated, it contains new chapters on vegetarianism and cooking for the various types of vegetarian diets, and nutritional information that incorporates the new nutritional guidelines and food pyramid. In addition, recipes from international cuisines are now integrated throughout the book. More than 100 new recipes have been added, bringing the total to 1,200–including more than 100 recipes from the master chefs of Le Cordon Bleu. Hundreds of new color photographs illustrate ingredients, step-by-step techniques, and plated dishes in splendid visual detail, while a stunning new design introduces a brilliant use of color to help readers find and grasp information quickly.
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