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Professional Cooking, Student Workbook

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Features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions. * 1,000 recipes, including 250 from Le Cordon Bleu. * 250 new color photographs--1,000 photographs in all--of plated dishes and step-by-step techniques. * New chapters on sausages and cured foods; pates, terrines, and other cold foods. * New professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more ...

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Professional Cooking, Student Workbook
2002, Wiley

ISBN-13: 9780471208815

5th edition

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Professional Cooking, Student Workbook
1999, Wiley

ISBN-13: 9780471413011

4th edition

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