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Textbook
The Chef's Companion: A Culinary Dictionary, 3rd EditionISBN: 978-0-471-39842-4
Paperback
368 pages
May 2003, ©2003
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- Concise definitions. Professional chefs need brevity as they create menus and train staff.
- New Terms. 900 all new terms will reflect growth and interest in: wine, pastry, and ethnic cuisine.
- Appropriate as a companion title to other Wiley books including: CIA: The Professional Chef, 7th Edition and Gisslen: Professional Cooking, Fifth Edition. Ask your Wiley college representative for details about discounted packages.
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