 |
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
* 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
--------------
------------------------------------------
http://hotfile.com/dl/42114591/4b21962/9.part1.rar.htmlhttp://hotfile.com/dl/42115808/73ce0f9/9.part2.rar.html
http://hotfile.com/dl/42117473/70b1c0b/9.part3.rar.html
http://hotfile.com/dl/42118630/036137d/9.part4.rar.html
http://hotfile.com/dl/42119066/2de9d6d/9.part5.rar.html
-------------------
------------------------------------
0 comments:
Post a Comment