Cooking Essentials for the New Professional ChefThe new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos., ISBN13: 9780442021092 ISBN10: 0442021097 Material Type: hardcover
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