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Professional cooking

Wayne Gisslen · 2014

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About the book

"Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen"--

Book details

Year
2014
Language
English
Publisher
Wiley
Editions
1
Pages
1056
ISBN
9781118636725

Data source: Wikidata

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