TY  - BOOK
AU  - Gisslen,Wayne
TI  - Professional cooking
SN  - 0 471 43625 9
U1  - TX820/G54 
PY  - 2003///
CY  - México
PB  - Limusa
N1  - 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
ER  -