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CookingCooking & Food
Professional cooking
by Wayne GisslenNot on Booklabria yet
Synopsis
Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.
Content notes
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Editions
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Editions and their details come from Open Library, as its contributors recorded them. Publisher names are shown as recorded. See this book on Open Library(opens Open Library)
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Panaderia y Reposteria para profesionales/Professional Baking
2004
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Book data and covers from Open Library (openlibrary.org).