Professional Cooking

Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions.* 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.* New chapters on sausages and cured foods; pates, terrines, and other cold foods.* New professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.