Professional Cooking

Professional Cooking

Book - 2003
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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.
Publisher: New York : J. Wiley, [2003]
Edition: Fifth edition
Copyright Date: ©2003
ISBN: 9780471397113
0471397113
9780471436256
0471436259
Branch Call Number: 641.57 G4472P 2003
Characteristics: xxxii, 960 pages : color illustrations ; 29 cm

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