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Professional Cooking, Study Guide , 5th Edition |
| Wayne Gisslen (Long Lake, Minnesota) |
| Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions. * 1,000 recipes, including 250 from Le Cordon Bleu. * 250 new color photographs--1,000 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.
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| Paperback |
Pages, 8-1/2 x 11 in.
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Item #:
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0471219533
$35.00 |
John Wiley & Sons, Inc. | |
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