Professional Cooking
- ISBN-10
- 0471382787
- ISBN-13
- 9780471382782
- Category
- Cooking
- Pages
- 896
- Language
- English
- Published
- 1999-10-13
- Publisher
- Wiley
- Author
- Wayne Gisslen
Description
Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.
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