Food Preparation for the Professional
- ISBN-10
- 0471850012
- ISBN-13
- 9780471850014
- Category
- Cooking
- Pages
- 526
- Language
- English
- Published
- 1987
- Publisher
- John Wiley & Sons Incorporated
- Authors
- Mary Porter, David A. Mizer, Beth Sonnier
Description
Discusses sanitation, safety, kitchen equipment, seasoning, soups, sauces, vegetables, fish, poultry, meat, salads, breakfasts and buffets
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