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Professional cooking

by Gisslen Wayne

Synopsis

Featuring many new recipes from the Le Cordon Bleu schools in Paris and London, Gisslen's cookery book has been redesigned, revised and updated to give thorough coverage of professional cooking techniques using easy-to-follow language.

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Book Information

Copyright year 2007
ISBN-13 9780471663768
ISBN-10 047166376X
Class Copyright
Publisher John Wiley
Subject COOKING
File Size 0 MB
Number of Pages 1078
Length of Recording 81
Shelf No. HP084