Professional cooking
Titre:
Professional cooking
PERSONAL_AUTHOR_EPSB:
Sommaire:
Provides instruction in the theories and general procedures of professional cooking in over ten categories of food, including meats, soups, and vegetables; features recipes designed to reinforce basic skills in each group; and includes information on the foodservice industry, safety and sanitation, equipment, and other topics.
Date de publication comme intervalle:
2018,
2011
Description matérielle:
xxxi, 1088 p. : ill. (chiefly col.) ; 29 cm.
1104 pages : illustrations ; 29 cm.
Vedette secondaire auteur:
Numéro international normalisé des livres (ISBN):
9780470197530
9780470197547
9781119424727
Informations de publication:
Hoboken, NJ : Wiley, 2011.
Hoboken, NJ : Wiley, 2018.
