Book dossier

Professional cooking

by Wayne Gisslen

Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.

No online reader is advertised for this title

Quantity cookeryFood serviceCooking & FoodNonfictionQuantity cookingRestauration collectiveCuisineServices alimentairesRestaurationCooking

Keep the story going

Readers also explored

Book

The Professional Chef

Culinary Institute of America.

Book

The Professional Chef's Techniques of Healthy Cooking

Culinary Institute of America.

Book

Practical cookery

Victor Ceserani

Book

New Professional Chef

Culinary Institute of America.

Book

Hotel meat cooking

Jessup Whitehead

Book

Chef's Book of Formulas, Yields and Sizes

Arno Schmidt

Book

The chef's compendium of professional recipes

Fuller, John

Book

The professional chef's art of garde manger

Frederic H. Sonnenschmidt

Book

Recipes and menus for fifty

Frances Lowe Smith