Publication Date: January 14, 2010 ISBN-10: 013715576X ISBN-13 :978-0137155767 | Version: 5
The designed color photographs, line drawings, charts, toolbars, which is contemporary introduction to cooking and preparing food to focus on today’s aspiring chef relevant information widely Description. Comprehensive and well-written, it emphasizes fresh ingredients basic understanding of the principles discussed preparations and other related topics, such as food history and food science. Principles of cooking outline of professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, meat, fish and vegetables, cooking, garde manger , baking, and who introduced. Exciting, this updated version of the new features, including:
Healthy Cooking “chapter (Chapter 23), combined with the material’s basic nutrition (Chapter 3 in the cooking, 4th edition), special diets, such as vegetarian or allergic to eating healthy cooking techniques and cooking.
There are over 250 new photographs emphasize procedural aspects of cooking. Now almost all the recipes illustrated.
Update the concept of change, in order to meet the revision of the Codex Alimentarius (Chapter 20)
Fresh design, including over 300 new photographs and line drawings of content updated to reflect current trends in cooking
This book is a good reference, chef, restaurant manager and other food service industries.
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