Professional cooking

dc.contributor.author	Gisslen, Wayne
dc.date.issued	2015
dc.identifier.isbn	978-1-118-63672-5
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/10736
dc.description.abstract	This book reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.
dc.format	xiv, 1056 p. : ill.
dc.language.iso	en
dc.publisher	John Wiley & Sons, Inc.
dc.subject	Professional cooking
dc.title	Professional cooking
dc.type	Book
dc.description.version	8th edition