An edition of Professional cooking (1983)

Professional cooking

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Cover of: Professional cooking by Wayne Gisslen, Wayne Gisslen
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  • ★★★★★ 5.0 (1 rating)
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Last edited by ImportBot
December 19, 2023 | History
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An edition of Professional cooking (1983)

Professional cooking

by

  • ★★★★★ 5.0 (1 rating)
  • 20 Want to read
  • 3 Currently reading
  • 1 Have read

Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.

Publish Date
Publisher
Wiley
Language
English
Pages
1088

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Previews available in: English

Subjects

Quantity cookery Food service Cooking & Food Nonfiction Quantity cooking Restauration collective Cuisine Services alimentaires Restauration Cooking Food industry and trade Cordon bleu (School : Paris, France)
Edition Availability
Cover of: Professional Cooking, College Version
Professional Cooking, College Version
2006, John Wiley & Sons, Ltd.
Electronic resource in English
Cover of: Professional cooking
Professional cooking
2006, Wiley
in English
Cover of: Professional cooking
Professional cooking
2003, J. Wiley
in English - 5th ed.
Cover of: Professional cooking
Professional cooking
2003, J. Wiley
in English - 5th ed.
Cover of: Professional cooking
Professional cooking
1999, Wiley
in English - 4th ed.
Cover of: Professional cooking
Professional cooking
1999, Wiley
in English - 4th ed.
Cover of: Professional cooking
Professional cooking
1995, Wiley
in English - 3rd ed.
Cover of: Professionalcooking
Professionalcooking
1989, Wiley
in English - 2nd ed.
Cover of: Professional cooking
Professional cooking
1989, Wiley
in English - 2nd ed.
Cover of: Professional cooking
Professional cooking
1983, Wiley
in English

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Book Details

Edition Notes

Includes bibliographical references and index.
"Featuring recipes from Le Cordon Bleu."

Published in
Hoboken, NJ

Classifications

Dewey Decimal Class
641.5/7
Library of Congress
TX820 .G54 2006, TX820 .G54 2007, TX820.G54 2006

The Physical Object

Pagination
p. cm.
Number of pages
1088

Edition Identifiers

Open Library
OL3416080M
Internet Archive
professionalcook00giss_329
ISBN 10
047166376X, 0471663743
LCCN
2005032307
LibraryThing
403488
Goodreads
1172537
1172539

Work Identifiers

Work ID
OL1802188W

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