| Synopsis: |
This book features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions; 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; new chapters on sausages and cured foods; pates, terrines, and other cold foods; new professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more. |