Publisher's Synopsis
What′s new in the Sixth Edition: Over 100 new recipes—including an entire chapter on different types of vegetarian diets Updated information on Canadian inspection and grading of meat, poultry, seafood, dairy products, and eggs Expanded and updated information—featuring a contemporary look at presenting and garnishing and a detailed history of modern food service Nearly 1,200 illustrations and photos—highlighting ingredients, step–by–step techniques, and plated dishes in splendid visual detail 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 that contains every recipe from the book
