Professional cooking

5th ed.

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Author

Wayne Gisslen

Publication

2003 - J. Wiley, New York, New York (State)

Language

English

Word Count

240,000 words, Guess

Page Count

960 pages

Identifiers

Internet Archiveprofessionalcook0000giss_p2q0
ISBN-100471397113
ISBN-100471436259
ISBN-139780471397113
ISBN-139780471436256

and 7 more

Goodreads1172541', '3667994
Library of Congress Control Number2003530001
Library of Congress Control Number2001046853
OCLC Control Number53076929
Better World Books9780471436256
Better World Books9780471397113
Open LibraryOL3772318M

Classifications

DDC641.57
LCCTX820 .G54 2003
LCCTX820.G54 2003

and 1 more

LCCTX820.G54 2001

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.

Subjects

Topics

Cooking Cuisine Nonfiction Food service Restauration Cooking & Food Quantity cookery

Other Editions

Professional cookingJ. Wiley2003-01-01

Show 3 more editions

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