Professional cooking
5.0/ 5
1 ratings
About This Book
Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.
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Sign InQuantity cookeryFood serviceCooking & FoodNonfictionQuantity cookingRestauration collectiveCuisineServices alimentairesRestaurationCookingFood industry and tradeCordon bleu (School : Paris, France)
The Swinging Light
Book Details
First Published
1983
Pages
843 pages
Rating
5.0 / 5
Ratings
1
Editions
10
Publisher
J. Wiley
Language
ENG
Status
Published
The People Behind The Book
Authors
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