Professional Cooking, College (With CD-ROM). Questo articolo non è disponibile.Professional Cooking, College (With CD-ROM)

Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions. This book includes 1,000 recipes, including 250 from Le Cordon Bleu, 250 new color photographs - 1,000 photographs in all - of plated dishes and step-by-step techniques. It includes new chapters on sausages and cured foods, pates, terrines, and other cold foods. It also contains new professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.

Wayne Gisslen is the author of the bestselling series of culinary books that includes Advanced Professional Cooking, Professional Baking, and The Chef?s Art: Secrets of Four-Star Cooking at Home, all published by Wiley. A graduate of The Culinary Institute of America, he has written and worked extensively in the field of culinary arts, with experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.