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Professional cooking by gisslen, wayne, 1946publication date 1989 topics quantity cookery, food service. The title continues to comprehensively cover baking basics while also offering enhanced coverage of higherlevel techniques such as pastry. This college edition of professional cooking, seventh edition, includes culinare companion recipe management software, which is yours to download and. What has not changed is the core material that focuses on the essentialsthe comprehensive understanding of ingredients and basic cooking. Learn vocabulary, terms, and more with flashcards, games, and other study tools.
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