Key features of this new Sixth Edition include:

* Over 100 new, fully tested recipes

* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets

* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service

* Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail

* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes

* Revised and expanded Nutrition chapter features the new USDA nutritional guidelines

* 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 features user-friendly navigation and robust content

韋恩·吉斯倫是包括《專業烘焙》《高級專業烹飪》《廚師的藝術：傢庭四星級烹飪秘訣》等最暢銷的烹飪係列叢書的作者，這些書均由約翰·威利公司齣版。韋恩·吉斯倫畢業於美國烹飪學院，多年來在烹飪領域著作頗豐，曾擔任餐廳主廚、廚房研發總監以及食品飲料高級顧問。