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Professional cooking

Author: Wayne Gisslen
Publisher: New York : Wiley, ©1995.
Edition/Format:   Print book : English : 3rd edView all editions and formats
Summary:

This revised reference for the professional cook conveys an understanding of the theory of cooking through a series of step-by-step procedures. Featuring over 900 recipes, the text explains how to  Read more...

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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Wayne Gisslen
ISBN: 0471593001 9780471593003 047159301X 9780471593010
OCLC Number: 30544680
Description: xxxii, 828 pages : illustrations (some color) ; 29 cm
Contents: The Food Industry; Sanitation and Safety; Tools and Equipment; Basic Cooking Principles; The Menu; Preparation; Stocks and Sauces; Soups; Understanding Meats; Cooking Meats; Understanding Fish and Shellfish; Cooking Vegetables; Salads and Salad Dressings; Food Preparation; Yeast Products; Cakes and Icings.
Responsibility: Wayne Gisslen ; photography by J. Gerard Smith ; illustrations by Steve Jenkins.

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