Professional cooking
Edición de la obra Professional cooking
| Autor | Wayne Gisslen |
|---|---|
| Editorial | Wiley |
| Fecha de publicación | 2006 |
| Lugar | Hoboken, NJ |
| Idioma | inglés |
| Páginas | 1088 |
| ISBN-10 | 047166376X, 0471663743 |
| LCCN | 2005032307 |
| Número de Cutter | G535p |
Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.