Title: Professional cooking
First published: 1983
Description: Includes recipes from Le Cordon Bleu cooking school, nutritional analyses, safety information, a glossary of cooking terms, and American, British, and French culinary vocabulary.
Subjects: Quantity cookery, Food service, Cooking & Food, Nonfiction, Quantity cooking, Restauration collective, Cuisine, Services alimentaires, Restauration, Cooking, Food industry and trade, Cordon bleu (School : Paris, France)