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Textbook
Essentials of Professional CookingISBN: 978-0-471-20202-8
Hardcover
576 pages
April 2003, ©2004
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- First fully illustrated, four color book targeted to foodservice managers rather than chefs.
- Author is well-known for his clear, concise, and accurate descriptions of techniques and basic recipes.
- Sections incorporate 2001 FDA food code updates.
- Interactive media includes recipes, resizing feature, costing, purchasing lists, nutritional analysis, searching, sorting, and grocery lists.
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