Study Guide to 5r.e. (Professional Cooking) - Softcover

Gisslen, Wayne

Softcover

ISBN 10: 0471219533 ISBN 13: 9780471219538

Verlag: John Wiley & Sons Inc, 2002

Inhaltsangabe

This edition features the same clear, concise, and accurate explanations of techniques and recipes that have distinguished earlier editions. It features 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. It covers new chapters on sausages and cured foods; pates, terrines, and other cold foods. It includes new professional-level CD-ROM, including resizing of recipes, US/metric conversions, costing, purchasing lists, nutritional analysis, and more.

Details zur Ausgabe

• Verlag: John Wiley & Sons Inc
• Erscheinungsdatum: 2002
• Sprache: Englisch
• ISBN 10: 0471219533
• ISBN 13: 9780471219538
• Einband: Taschenbuch
• Auflage: 5
• Anzahl der Seiten: 256
• Kontakt zum Hersteller: WROX; https://www.wiley.com/en-us; ; 111 River Street; Hoboken; NJ; 7030; USA
• Verantwortliche Person: Nicht verfügbar