Professional Cooking for Canadian Chefs

What's new in the Sixth Edition:Over 100 new recipes?including an entire chapter on different types of vegetarian dietsUpdated information on Canadian inspection and grading of meat, poultry, seafood, dairy products, and eggsExpanded and updated information?featuring a contemporary look at presenting and garnishing and a detailed history of modern food serviceNearly 1, 200 illustrations and photos?highlighting ingredients, step-by-step techniques, and plated dishes in splendid visual detailStunning new design?helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beveragesNew culinarE-Companion recipe management software that contains every recipe from the book