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