Professional cooking
Gisslen, Wayne
Professional cooking Wayne Gisslen - 5ta. ed. - México Limusa 2003 - 960 p.; 30 cm.
Featuring recipes from Le cordon blue
The food service industry Sanitation and safety Toots and equipment Basic cooking principles The recipe: its structure and its use The menu Mise en place stocks and sauces soups understanding meats and game cooking meats and game understanding poultry an game birds cooking poultry and game birds understanding fish and shell fish coooking fish and shellfish Understanding vegetables cooking vegetables potatoes and other starches salads and salad dressings Breakfast preparation dairy products, and coffe and tea
0 471 43625 9
TX820/G54
Professional cooking Wayne Gisslen - 5ta. ed. - México Limusa 2003 - 960 p.; 30 cm.
Featuring recipes from Le cordon blue
The food service industry Sanitation and safety Toots and equipment Basic cooking principles The recipe: its structure and its use The menu Mise en place stocks and sauces soups understanding meats and game cooking meats and game understanding poultry an game birds cooking poultry and game birds understanding fish and shell fish coooking fish and shellfish Understanding vegetables cooking vegetables potatoes and other starches salads and salad dressings Breakfast preparation dairy products, and coffe and tea
0 471 43625 9
TX820/G54