Professional Cooking, College Version
5.0
(1 ratings)2006John Wiley & Sons, Ltd.ISBN 9780470073520
Quantity cookeryFood serviceCooking & FoodNonfictionQuantity cookingRestauration collectiveCuisineServices alimentairesRestaurationCookingFood industry and tradeCordon bleu (School : Paris, France)
About this book
Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.
Publication Details
- Publisher
- John Wiley & Sons, Ltd.
- Published
- 2006
- ISBN
- 9780470073520
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