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Cooking Essentials for the New Professional Chef

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ISBN-10: 0471292184

ISBN-13: 9780471292180

Edition: 1997 (Student Manual, Study Guide, etc.)

Authors: Food and Beverage Institute Staff, Mary Deirdre Donovan

List price: $35.00
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Book details

List price: $35.00
Copyright year: 1997
Publisher: John Wiley & Sons, Incorporated
Publication date: 4/4/1997
Binding: Paperback
Pages: 224
Size: 8.75" wide x 11.25" long x 0.50" tall
Weight: 1.144
Language: English

The Professional Chef
Food and Kitchen Safety
Nutrition and Healthy Cooking
Equipment Identification
The Raw Ingredients
Mise en Place
Soups
Sauces
Dry-Heat Cooking Methods
Moist-Heat and Combination Cooking Techniques
Charcuterie and Garde-Manger
Baking and Pastry
Answer Key