Takes students as well as lovers of food preparation beyond the basics to more complex recipes, subtler preparation and plating techniques. It includes both color and black and white photographs to illustrate concepts. Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it goes on to cover sauces; soups; first courses; fish and other seafood; poultry and feathered game; beef, lamb, pork and veal; variety meats, sausages and game; vegetables; and cold foods. Recipes are given in two quantities--4 and 16 portions.
- ISBN10 0471836834
- ISBN13 9780471836834
- Publish Date 28 July 1992
- Publish Status Active
- Out of Print 30 August 2023
- Publish Country US
- Imprint John Wiley & Sons Inc
- Edition College Edition
- Format Hardcover
- Pages 672
- Language English