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OverviewProfessional Cooking, 8th Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen. Full Product DetailsAuthor: Wayne Gisslen , Le Cordon Bleu , Mary Ellen GriffinPublisher: John Wiley and Sons Ltd Imprint: John Wiley & Sons Ltd Edition: 6th Revised edition Dimensions: Width: 22.20cm , Height: 5.90cm , Length: 27.80cm Weight: 3.382kg ISBN: 9780470047132ISBN 10: 0470047135 Pages: 1360 Publication Date: 18 July 2006 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Out of Print Availability: In Print  Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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