Monday, January 9, 2012

Professional Cooking, College Version


Professional Cooking, College Version



Wiley | 2006-03-03 | ISBN: 0471663743 | 1088 pages | PDF | 40MB

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

Download:

http://uploading.com/files/D8MGJQ2W/cooking.pro_downarchive.zip.html

http://rapidshare.com/files/179606055/cooking.pro_downarchive.zip

No comments:

Post a Comment