COOKING 
Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions.
* 1, recipes, including 25 from Le Cordon Bleu.
* 25 new color photographs--1, 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.
 
Hardback