Professional Cooking: WITH College Text
by Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu Chefs, National Restaurant Association Educational Foundation
| Format: | Hardback 992 pages |
|---|
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Synopsis
Cooking is the preparation of food for eating. Preparing food professionally is a skill that involves learning about ingredients, equipment, knife skills, and cooking techniques, and then applying them to the execution of recipes
Book details
Published
14/06/2002
Publisher
John Wiley & Sons Inc
ISBN
9780471237471
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