New edition of a hefty text/reference providing a culinary education with coverage of topics necessary to the professional chef (and the sophisticated home chef), among them: food safety and sanitation, nutrition, tools and equipment, knife skills, and butchering techniques. Some 750 recipes--representing many types of cuisine and coming from important contemporary chefs--are arranged in food- type categories (e.g. beef, poultry, seafood, vegetables, potatoes-grains-pasta, baked goods) with substantial information about preparation techniques in each category. Illustrations are clear: informative photos and diagrams, arranged attractively on the page and sized to complement rather than dominate the text. Each section includes discussion questions. Annotation c. by Book News, Inc., Portland, Or. Read Less