Professional cookingWayne Gisslen
Professional cooking
Wayne Gisslen · 1983
Where to buy
Check today’s price on Amazon. We do not show prices because they change daily.
View on AmazonAffiliate link. As an Amazon Associate we earn from qualifying purchases.
About the book
Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.
Book details
- Year
- 1983
- Language
- English
- Publisher
- John Wiley & Sons, Ltd.
- Editions
- 1
- ISBN
- 9780470073520
Data source: Wikidata
More by Wayne Gisslen
Professional Cooking for Canadian ChefsWayne Gisslen
Professional Cooking for Canadian Chefs
Wayne Gisslen · 2006
Professional Cooking (Unbranded), College VersionWayne Gisslen
Professional Cooking (Unbranded), College Version
Wayne Gisslen · 2006
Panaderia y Reposteria para profesionales/Professional BakingWayne Gisslen
Panaderia y Reposteria para profesionales/Professional Baking
Wayne Gisslen · 2004
Essentials of professional cookingWayne Gisslen
Essentials of professional cooking
Wayne Gisslen · 2004
Study guide to accompany professional bakingWayne Gisslen
Study guide to accompany professional baking
Wayne Gisslen · 1994
Professional cookingWayne Gisslen
Professional cooking
Wayne Gisslen · 2014
Study guide to accompany professional bakingWayne Gisslen
Study guide to accompany professional baking
Wayne Gisslen · 2013
Professional cookingWayne Gisslen
Professional cooking
Wayne Gisslen · 2011
Professional cookingWayne Gisslen
Professional cooking
Wayne Gisslen · 2009
Professional baking. 5th ed. (Study guide)Wayne Gisslen
Professional baking. 5th ed. (Study guide)
Wayne Gisslen · 2008