Professional Cooking - Study Guide to 5r.e. (5 Rev ed)

This edition features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions.

It features 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 covers new chapters on sausages and cured foods; pates, terrines, and other cold foods.

It includes new professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.