With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.

Discusses sanitation, safety, kitchen equipment, seasoning, soups, sauces, vegetables, fish, poultry, meat, salads, breakfasts and buffets

Maintaining the features that have made Professional Cooking and Professional Baking standouts in the marketplace, Professional Garde Manger presents culinary students and professional working chefs with comprehensive and visual coverage of everything they need to know to master the cold kitchen. This new text on garde manger work provides step-by-step techniques and procedures covering 375 recipes and 400 recipe variations for the garde manger chef. Beautifully illustrated with line drawings and more than 500 new photos, it covers topics ranging from simple salads and hors d'oeuvres to mousellines and charcuterie specialties to careers in the field. This much-awaited text provides a complete look at this specialized area in culinary arts.

With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.