Professional cooking
Edición de la obra Professional cooking
| Autor | Wayne Gisslen |
|---|---|
| Editorial | J. Wiley |
| Fecha de publicación | 2003 |
| Lugar | New York |
| Idioma | inglés |
| Páginas | 960 |
| ISBN-10 | 0471397113, 0471436259 |
| OCLC | 53076929 |
| LCCN | 2003530001, 2001046853 |
| 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.