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  E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/24698361 Title: Advanced professional cooking Author: Wayne Gisslen Publisher: New York : Wiley, ©1992. ISBN/ISSN: 0471836834 9780471836834 OCLC:24698361

  
  

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Advanced professional cooking

Author:	Wayne Gisslen
Publisher:	New York : Wiley, ©1992.
Edition/Format:	Print book : EnglishView all editions and formats
Summary:	A guide to advanced professional cooking for culinary students that provides a detailed overview of more complex preparation methods and tools, along with tips for cooking a variety of North American dishes, including soups, pasta, salads, seafood, beef, poultry, pork, vegetables, and more.
Rating:	(not yet rated) 0 with reviews - Be the first.
Subjects	Quantity cooking. Food service. Restauration collective. View all subjects
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