Professional Cooking for Canadian Chefs

Description

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

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