Professional Cooking, College Version
Edición de la obra Professional cooking
| Autor | Wayne Gisslen |
|---|---|
| Editorial | John Wiley & Sons, Ltd. |
| Fecha de publicación | 2006 |
| Lugar | New York |
| Idioma | inglés |
| Formato | Electronic resource |
| ISBN-13 | 9780470073520 |
| 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.