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Essentials of Professional Cooking
Wayne Gisslen
[PDF.fl06] Essentials of Professional Cooking
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| #932622 in Books | 2003-04-21 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 11.14 x1.16 x8.84l,3.46 | File type: PDF | 576 pages||0 of 0 people found the following review helpful.| Awesome|By Applepie|thank you for the study hard notes as well. Appreciate it very much.|0 of 0 people found the following review helpful.| Five Stars|By Customer|Good|0 of 2 people found the following review helpful.| Five Stars|By Karen Welk|it's very helpful||“…an invaluable tool for restaurant managers…” (Restaurant, 5th October 2005)|From the Back Cover|Everything foodservice professionals need to know about the kitchen to run their busines
Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well.
Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
You easily download any file type for your device.Essentials of Professional Cooking | Wayne Gisslen. I was recommended this book by a dear friend of mine.
