Advanced Professional Cooking includes both color and black and white photographs to illustrate concepts.

Following two introductory chapters which detail the development of modern cookery, modern cooking styles, mise en place, finishing, and presentation, it features:

• sauces
• soups
• first courses
• fish and other seafood
• poultry and feathered game
• beef, lamb, pork and veal
• variety meats, sausages and game
• vegetables
• and cold foods

Recipes are given in two quantities--4 and 16 portions.