Professional Cooking: Study guide to accompany 5th edition by Wayne Gisslen and Mary Ellen Griffin

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  • ISBN 10 0471219533
  • ISBN 13 9780471219538
  • Published Jun 14 2002
  • Format Paperback
  • Page Count 256
  • Language English
  • Edition 5th Revised edition
  • Countries United States
  • Publisher John Wiley & Sons

Publishers Text

This edition features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions. It features 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. It covers new chapters on sausages and cured foods; pates, terrines, and other cold foods. It includes new professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.

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