{"product_id":"professional-cooking-study-guide","title":"Professional Cooking, Study Guide","description":"\u003cp\u003e\u003cstrong\u003eBook info:\u003c\/strong\u003e Professional Cooking, Study Guide (Paperback, 272 pages) – Wiley, 2006. Language: English.\u003c\/p\u003e\n Key features of this new Sixth Edition include: * Over 100 new, fully tested recipes * A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets * Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service * Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail * Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes * Revised and expanded Nutrition chapter features the new USDA nutritional guidelines * 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 features user-friendly navigation and robust content  ","brand":"Wayne Gisslen","offers":[{"title":"Default Title","offer_id":46071196844266,"sku":"9780471663751","price":14.11,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0714\/5301\/6298\/files\/41dOgt2eTbL._SY522.jpg?v=1781288747","url":"https:\/\/textbookme.store\/products\/professional-cooking-study-guide","provider":"TextbookMe","version":"1.0","type":"link"}