Professional Cooking

Professional Cooking
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  • ISBN-13: 9780471663768
  • ISBN: 047166376X
  • Edition: 6
  • Publication Date: 2006
  • Publisher: John Wiley & Sons Inc


Gisslen, Wayne, Cointreau, Andre J.

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Featuring many new recipes from the Le Cordon Bleu schools in Paris and London, Gisslen's cookery book has been redesigned, revised and updated to give thorough coverage of professional cooking techniques using easy-to-follow language.Gisslen, Wayne is the author of 'Professional Cooking', published 2006 under ISBN 9780471663768 and ISBN 047166376X.

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