The culinary professional /
Saved in:
| Main Author: | |
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| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
Tinley Park, Illinois :
The Goodheart-Willcox Company,
©2014.
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| Edition: | Second edition |
| Subjects: | |
| Notas Contenido: |
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Table of Contents:
- Introducing the food service industry
- Culinary fundamentals
- Ingredients, preparation, and presentation
- In the bakeshop
- Beyond cooking.