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| #2937376 in Books | 1998-08-27 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 11.22 x1.71 x8.72l, | File type: PDF | 896 pages||1 of 1 people found the following review helpful.| Worth the money but i use it for school|By Jalaunii O.|Easy to follow even a home cook can make these receipes. We use this book religiously in class. Its a wealth of information, offers variations to recipes and classic ways of doing it.|2 of 2 people found the following review helpful.| Excellent Reference Book|By Jiang Xueqin|From the Back Cover|"Professional Cooking, Fourth Edition is the most comprehensive culinary text that I have ever encountered. . . . it teaches the fundamentals of cooking with clarity and completeness. Anyone who uses this book will have established a s
Featuring 100 recipes from the Le Cordon Bleu schools in Paris and London, Gisslen's cooking book has been redesigned, revised and updated to give thorough coverage of professional cooking techniques in easy-to-follow language, with clear step-by-step procedures.
You easily download any file type for your device.Professional Cooking | Wayne Gisslen. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.
