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| #2616575 in Books | 1998-08-27 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 11.22 x1.71 x8.72l, | File type: PDF | 896 pages||91 of 92 people found the following review helpful.| Great Book, and Much Cheaper Than The "College Version"|By RammerJammer|I am in culinary school and this is the required text for our classes. After hours of researching online, and even taking the time to call the publisher, I finally decided to take a risk by buying this "Trade" version rather than the "College Version," offered here on and in our school's bookstore. Res|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 can specify the type of files you want, for your gadget.Professional Cooking | Wayne Gisslen. I really enjoyed this book and have already told so many people about it!
